This seafood recipe wins on all accounts. Not only does it look mighty impressive and taste delicious, it’s lightning bolt quick to cook once you’ve prepped your ingredients and cleaned the mussels (a lot easier than it sounds and worth the effort). After devouring all of the plump mussels, I love to sup the delightfully spicy and herby broth using the mussel shells. Each time I make this recipe I’m transported to a more exotic location…for all of 10 minutes!
Fantastic served as a starter to wow friends at a dinner party or as a main served with crusty bread or fries for the classic moules frites – my favourite.
Recipe serves 4 as a starter or 2 for a main.
Spicy mussels with parsley and wine
4 large ripe tomatoes, diced
2 tbsp olive oil
3 garlic clove, finely chopped
4 shallot, finely chopped
1 red chilli, deseeded and finely chopped
Large glass dry white wine
Pinch of sugar
Bunch of chopped parsley
1kg cleaned mussels
Heat the oil in a large pan with a tight-fitting lid (ideally transparent so you can see when the mussels have opened). Add the garlic, shallot and chilli, fry for a few minutes until softened.
Pour in the wine and add the tomatoes, sugar and seasoning (mussels are naturally salty so go easy on the salt). Stir well and simmer for 2 minutes.
Tip in the mussels and give them a stir. Cover tightly and steam for 3-4 mins, shaking the pan halfway through, until the shells have opened. Add the parsley and give a final stir.
Discard any shells that remain shut, then divide the mussels between bowls, adding a sprinkle of parsley.