Steamed Scottish mussels
Serving size: 4
Preparation time: 5 minutes
Cooking time: 7 minutes
Ingredients:
Featured in:
September 2014
Preparation time: 5 minutes
Cooking time: 7 minutes
Ingredients:
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
METHOD
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.
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Old time dance tunes rub shoulders with Cajun waltzes, vintage honky-tonk country, and classic bluegrass… Foghorn Stringband is the present-day gold standard for real-deal hard-hitting genuine old-time American string band music. Catch them this month as they visit Barton upon Humber. Tickets on sale now. ![]()
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Image credit: Erin Kiernan Photography