I love seafood, in fact anything that comes out of the ocean is just great on my plate! Mussels are no exception to that. I used to have special days for seafood in my restaurant, ensuring the dishes served were perfectly fresh, this was one of our fastest sellers with rave reviews from clients.
Another recipe that proves that cooking doesn’t have to be complicated to be tasty, simple good ingredients, cooked honestly sometimes end up being the best flavours ever.
I love to go mussel picking at low tide along the beaches of the Algarve, most piers and rock clusters are covered in them! Cooking what you collect is somewhat rewarding too. However mussels from a local store are an easier option and usually don’t require so much cleaning!
I hope you enjoy this as much as I do, the crusty bread dipped in the creamy garlicky sauce is ever so naughty, but quite essential!
Mussels 'Emma's style', a delicious starter for two or main course for one
Ingredients
- 1/2 kilo of mussels, cleaned
- 1 shallot, finely chopped
- 1 clove of garlic, finely chopped
- 100ml dry white wine
- 150ml double cream
- 40g butter
- 1/4 tsp chilli flakes
- salt and pepper to taste
Instructions
- In a large heavy bottomed frying pan, melt the butter and add onions and garlic
- Cook gently until soft
- Pour in wine and fast simmer for 3 minutes
- Add cream and simmer until thickened slightly
- Add chilli flakes and season with salt and pepper
- Note: You can cook to this stage a few hours in advance if required
- Add mussels and cover pan, either with a lid or a plate allowing the steam to cook the mussels
- Cook for a few minutes, until all the shells have opened, discard any that won't
- Serve with crusty bread
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