Mussels are dish that take me back to when I was on holiday as a child. My mum has always been a lover of seafood and I remember being fascinated by them every time she ordered them. Whether they were cooked in a lovely garlic and white wine sauce or a rich tomatoey sauce, my mum would order them with some good old crusty bread to soak up the sauce.
And that is how my love for mussels began. I think some people can be put off when it comes to cooking shellfish as the risk of food poisoning lingers in the back of their mind. They might have heard a story once about their friend's mum's hairdresser getting sick once so they just won't try but as long as you don't eat mussels that remain closed, you will be fine.
Every time I cook mussels I tend to change it up a bit, making slight variations to my sauce but for this dish I wanted to enhance the dish with some crisp fresh flavours. Coriander works really well with the chilli and if you don't want a lot of heat then simply deseed the chilli before chopping it up.
Are you a fan of mussels? Let me know in the comments what your "go to" dish is.
Serves 1-2 people
Prep time: 2 minutes
Cooking time: 5 minutes
1 kilo fresh mussels Juice of one lime 1 red chilli finely chopped Handful coriander chopped 2 garlic cloves finely chopped 1 shallot finely sliced
Place your mussels in a deep pan, cover with a lid and let them steam for 5 minutes over a medium heat until they go a lovely orange.
As the mussels cook, quickly chop your shallot, chilli, garlic, coriander and transfer them to the pan. Mix everything together and return the lid to the pan. I tend not to add any liquid when cooking because the heat opens the mussels and in turn, salt water is released, creating steam.
When the mussels are cooked, discard any that haven't opened and transfer them into a bowl.
Serve with crusty bread to soak up all the juice....incredible.