Mussel season is at its best in the UK from October to April. An easy way to remember it is if the month contains the letter ‘R’ then it’s a good month. Mussels are high in B12 vitamins and provide an easily absorbed source of many other B & C vitamins, amino acids, vital minerals including iron, manganese, phosphorus, potassium, selenium and zinc.⠀
Here I’ve made them with tomatoes, chilli 🌶 & Garlic which is one of my favourite ways of cooking them. Enjoy!
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Serves 4⠀
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INGREDIENTS
1 kilo Fresh Mussels (I used Sankey’s fishmongers in Tonbridge)⠀
5-6 shallots finely chopped ⠀
6 cloves garlic crushed ⠀
1-2 red chillies finely chopped ⠀
2 tins of tomatoes ⠀
A good splash of white wine⠀
Salt / pepper ⠀
2 handfuls of chopped basil or parsley ⠀
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METHOD
Wash the Mussels in ice cold water, discarding any that don’t close when tapped or that are smashed. De-beard and drain.⠀
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In a large pot sauté the shallots in olive oil until translucent. Add the garlic and chilli, stir and gently fry for 2 minutes. Pour in the white wine and burn off the alcohol for 3 minutes. Add the tin of tomatoes and simmer for 15 minutes. ⠀
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Add the mussels, season and stir. Turn the heat up slightly, bring up to a rolling simmer with the lid on and cook for 10 minutes. When the mussels are open they are cooked. Discard any that haven’t opened. Serve with crusty bread.⠀
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