Description
This easy mussel dish is given a real naturally salty hit of the sea by steaming them with fresh samphire.
Ingredients
Scale
- 1 Portion (about 600g) Fresh Mussels
- 1 Handful Samphire
- 1/2 Large Red Chilli, roughly chopped
- Olive Oil
- 1 Echalion Shallot, finely chopped
- 1 Large Garlic Clove, finelly chopped
- Dry White Wine
Instructions
- Clean and debeard the mussels (see above) and discard any that are broken or won’t close when tapped.
- Sweat the shallot and garlic in a small glug of olive oil in a saucepan with a lid over a medium heat until the onions are translucent. Sweating is basically softening without allowing for browning, done over a lower heat with the lid on to create steam.
- Add the chilli and cook for a few minutes more until the chilli has softened slightly.
- Add a dash of wine to the pan enough to create steam, but not much more.
- Add the samphire and mussels and put the lid on for about 5 minutes until the mussels have steamed open.
- Serve with a hunk of bread, discarding any mussels that have not opened during cooking. Also, please refer to my guide on How To Eat Mussels, don’t just eat them with a fork!