The Way I Like Mussels

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Ingredients

  • 1kg bag / tray of Spring Bay organic mussels, 1 can of tomatoes, 6 x slices of pancetta - diced, 1 x long chilli - finely chopped without the seeds, 1 x leek - white part only finely sliced, 3 garlic cloves - crushed, 1 cup dry white wine, 1 cup parsley - finely chopped

Instructions

  • 1. These mussel come prepped for cooking ie they are de-bearded and cleaned. If you buy others, check with your fish monger that your little babies are ready to go. Use a wok to make this dish. You will also need some kind of lid. Heat the wok and fry off the leeks, add pancetta, chilli and garlic. Once your leeks etc are softened, keep your heat nice a hot and add your mussels. Pop your lid on and cook for a minute. Add your cup of wine and tomatoes and cook for another two minutes (until all your mussels are opened) Add your parsley, a good pinch of sea salt and give them a good toss around. Put the wok in the middle of the table and dig in. NOTE: the rule of thumb is that if a mussel doesn’t open then its probably better to not eat it.

Instructions

  • 1. These mussel come prepped for cooking ie they are de-bearded and cleaned. If you buy others, check with your fish monger that your little babies are ready to go. Use a wok to make this dish. You will also need some kind of lid. Heat the wok and fry off the leeks, add pancetta, chilli and garlic. Once your leeks etc are softened, keep your heat nice a hot and add your mussels. Pop your lid on and cook for a minute. Add your cup of wine and tomatoes and cook for another two minutes (until all your mussels are opened) Add your parsley, a good pinch of sea salt and give them a good toss around. Put the wok in the middle of the table and dig in. NOTE: the rule of thumb is that if a mussel doesn’t open then its probably better to not eat it.

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The Seasonal Table