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.

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