TEP 1 Scrub the mussels thorougly under cold running water. Discard any that have broken or open shells. STEP 2 Melt 40g of the butter in a very large pan over low heat. Add 2tsp of the chopped garlic and all the shallots and cook for 2mins. STEP 3 Add the mussels, wine, salt and black pepper. Cover and bring to the boil, shaking occasionally. Cook for around 3 mins or until the mussels open. STEP 4 Place the mussels into individual dishes, discarding any mussels that won’t open. STEP 5 Mix together the remaining butter, garlic and chopped parsley. STEP 6 Stir the mixture into the remaining cooking juices and heat through, pour over the mussels and eat immediatley. BBC GoodFood
Recipe Courtesy of Starborough
- 1 small diced shallot
- 2 finely minced cloves of garlic
- 1 small diced and seeded jalapeño
- zest of 1 lime
- juice of 1 lime
- ½ ounce of unsalted butter
- 2 heaping tablespoons of red curry paste
- 2 pounds of fresh or frozen mussels
- 1 cup of white wine
- 1 cup of coconut milk
- Kosher salt and cracked pepper to taste
- ½ cup of fresh cilantro leaves
Goat Cheese Spread:
- zest of 1 lemon
- juice of 1 lemon
- 4 ounces of softened goat cheese
- 1 loaf of Artisan bread
Serves 2 to 3
- Mussels: In a large hot sauté pan with butter, add in the shallots, garlic and jalapeño and caramelize. Once brown, add in the curry paste and sauté for 2 to 3 minutes.
- Next add in the mussels and sauté for 2 to 3 minutes. Deglaze with wine, then add in the coconut milk, lime zest and lime juice and let braise on medium-high heat until the mussels open up. Adjust the seasonings with salt and pepper.
- Goat Cheese: In a medium sized bowl whisk together lemon zest, lemon juice and goat cheese until completely combined. Spread the goat cheese on slices of Artisan bread.
- To Plate: Simply pour the mussels into a large bowl and top off with fresh cilantro leaves. Serve the mussels along side the to goat cheese, bread and with a chilled glass of Starborough Sauvignon Blanc.