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Spicy mussels for 4

lee

Slightly Obsessed
Messages
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Likes
1,877
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#1
Went to the Kent coast yesterday to forage some mussels, September is a good time to collect some large mussels, as well a traditional moules mariniere I like this recipe. . . .

Spicy mussels for 4

About a kilo of fresh mussels, clean them and if you preference keep them in fresh water to flush for 24 hours, however I do not do this as the sea water they contain adds to the flavour.

Fry an onion a clove of garlic and a portion of white fish, (cod or pollock) fry all of this off until it's cooked.
Then add a tablespoon of fresh or dried basil and some chilli (either fresh, dried, past or even Tabasco sauce etc) then add half a cup of tomato pesto, a tin of chopped tomatoes or chopped up fresh tomatoes and a large glass of white wine (I use Chardonnay) and then bring this up to full heat, boiling point but do not let it boil.
Then add the mussels DISCARD any that are open, use a large pan with a lid very slightly lifted as your basically steaming them not frying or boiling them. Stir them once or twice while they cook which is in around 5 minutes.
Once you can see all the mussels open and after around 5 minutes of steaming on high heat serve. DISCARD any mussels that are closed.

Serve with crusty bread :D

image.jpeg
image.jpeg
 

Joecole

Moderator
Staff member
Messages
8,866
Likes
4,123
Points
1,190
Age
73
#3
Went to the Kent coast yesterday to forage some mussels, September is a good time to collect some large mussels, as well a traditional moules mariniere I like this recipe. . . .

Spicy mussels for 4

About a kilo of fresh mussels, clean them and if you preference keep them in fresh water to flush for 24 hours, however I do not do this as the sea water they contain adds to the flavour.

Fry an onion a clove of garlic and a portion of white fish, (cod or pollock) fry all of this off until it's cooked.
Then add a tablespoon of fresh or dried basil and some chilli (either fresh, dried, past or even Tabasco sauce etc) then add half a cup of tomato pesto, a tin of chopped tomatoes or chopped up fresh tomatoes and a large glass of white wine (I use Chardonnay) and then bring this up to full heat, boiling point but do not let it boil.
Then add the mussels DISCARD any that are open, use a large pan with a lid very slightly lifted as your basically steaming them not frying or boiling them. Stir them once or twice while they cook which is in around 5 minutes.
Once you can see all the mussels open and after around 5 minutes of steaming on high heat serve. DISCARD any mussels that are closed.

Serve with crusty bread :D

View attachment 7966 View attachment 7967
That looks very appetizing mate
 

mole trapper

Extremely Talkative
Messages
156
Likes
79
Points
450
#5
Absolutely delicious, I am a bit biased though as I love whatever way there done.
My Mrs goes nuts for them, to the extent that she said recently that for her BIG birthday she wants to be either in a glass igloo observing the northern lights, or on ile de rhe in our favourite restaurant there with a huge bowl of mussels done in garlic and wine with a very good bottle of Chablis.
 

lee

Slightly Obsessed
Messages
7,709
Likes
1,877
Points
1,230
#7
I haven't had enough mussels for a while I think they are on gonna be on the menu this weekend ;)