This is the perfect winter staple, served with crusty bread, as a tapas or on their own. You really can't stop at one, this recipe with convert anyone to mussels!
Shopping trolley.
1Kg fresh mussels
4 cloves garlic sliced thin
Handful fresh parsley, chopped roughly
2 tins diced tomato
2 cups white wine
1 birds eye chilli diced
2 cups vege or fish stock
Zest of one lemon (optional)
1 onion thinly diced
Preparation.
Debeard and clean mussels, discarding any open ones.
Saute onion, garlic and chilli. Add white wine, stock and tomatoes. Simmer for fifteen minutes. Add lemon zest and season to taste. When broth is ready (according to taste - EVERYTHING is according to taste!!!!) add mussels and steam with lid on for 5 minutes, making sure all mussels are covered.
Remove open mussels to serving bowl and continue steaming the rest. Continue checking for open mussels and returning lid for another ten minutes. Discard any unopen and coat mussels with remaining broth and parsley.
So decedent but so cheap! I want to eat. NOW.
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