Steamed Scottish mussels

Serving size: 4
Preparation time: 5 minutes
Cooking time: 7 minutes

1.5kg fresh, clean mussels (make sure they are alive)
250g heirloom tomatoes – cut into wedges
1 tablespoon of extra virgin olive oil
1 red onion – finely chopped
100g samphire
2 cloves of garlic – finely chopped
The juice and zest of 2 lemons
50g olive oil
200ml white wine
Salt and pepper to taste

Featured in:
September 2014

Blanch the samphire in salted boiling water for 30 seconds, drain and pass in ice water.

Place the oil, onion and garlic in a deep pan and cook on medium heat for 1 minute. Add the mussels, wet with the wine and cook for 3–4 minutes on high heat. Add the tomato, lemon zest and juice and cook for 2 minutes.

Discard all the mussels that are not opened during the cooking and add the samphire.

Serve with chopped chive.

Never miss a copy!

Big savings when you take out a subscription.

Calling all UK young artists!Doddington Young Sculptor Exhibition Doddington Hall and Gardens, Lincolnshire invites submissions from UK-based sculptors and 3D artists, aged under 30, for an exciting new open exhibition to be held this summer. Doddington is looking for pieces to be exhibited in the historic working Kitchen Garden, which complement the Garden and its surroundings. The Doddington Young Sculptor Exhibition will run alongside the main bi-annual Sculpture at Doddington exhibition and is an opportunity to exhibit alongside some of the finest contemporary sculptors selected from across the country and further afield. Prizes: 1st prize – £750, 2nd prize – £250Submission deadline: Sunday April 21st 2024Further details about eligibility, terms and conditions can be found at: apply, please email your submission as a PDF document to ... See MoreSee Less