Sometimes you just want something quick and easy for supper. This covers both, but also adds a bit of glamour and excitement to an otherwise unexciting Thursday (in this case) night. Mussels always taste like the sea somehow. They couldn't be easier to cook and are delicious. Obviously steaming them in white wine, with garlic and chilli or whatever adds to their flavour, but sometimes this feels a little like gilding the rose. They are delicious as they are! A little garlic mayonnaise goes a long way though. They remind me of summers in Norway.
Ingredients
1 bag of mussels
1 onion
Method
Bring a large pot about 1/5th full of water to the boil with the onion sliced in the water. Add the mussels and as soon as they start to open give them a good stir to ensure that those on the top change place with those on the bottom and all are opened and still looking plump. Remove from the heat, drain and serve with fresh bread and garlic mayonnaise*.
Do not leave them to cook or they will shrivel up.
I eat them piled on bread or toast that has been smothered with garlic mayonnaise - like an open sandwich. Warm and lush.
*replace the mustard in this recipe with a clove of crushed garlic and the cider vinegar with lemon juice.
Ingredients
1 bag of mussels
1 onion
Method
Bring a large pot about 1/5th full of water to the boil with the onion sliced in the water. Add the mussels and as soon as they start to open give them a good stir to ensure that those on the top change place with those on the bottom and all are opened and still looking plump. Remove from the heat, drain and serve with fresh bread and garlic mayonnaise*.
Do not leave them to cook or they will shrivel up.
I eat them piled on bread or toast that has been smothered with garlic mayonnaise - like an open sandwich. Warm and lush.
*replace the mustard in this recipe with a clove of crushed garlic and the cider vinegar with lemon juice.
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