murphyscreek
Veteran
Yummmm.......served with crusty garlic bread to soak up the broth.
Recipe
Ingredients
1kg fresh (live) mussels (washed and beard removed)
1 1/2 cups dry white wine
1 rasher bacon finely chopped
5 cloves garlic chopped
1/2 brown onion chopped
1-2 tsp (optional) dried chilli flakes
Zest of one lemon
1 cup chopped parsley
2 tbsp olive oil
50 gms butter
To serve
Lemon juice
Chopped parsley
Crusty garlic bread
Method
In a saucepan (that has a lid) heat olive oil, and crisp bacon. Add onion and garlic and saute a minute or two, before adding chiili flakes (if using) for another minute. Add wine and bring to the boil. Add mussels, put on lid, and steam for a few minutes till mussels first start to open. Add parsley, lemon zest, and butter and gently mix through. Replace lid and steam another 2-3 minutes.
Place opened mussels (discarding any unopened) in a bowl or dish, and spoon hot broth over the top. Serve with a squeeze of lemon juice, a sprinkle of fresh parsley, and some crusty bread to soak up the broth.
View: https://youtu.be/EepOXHC1iHs
Recipe
Ingredients
1kg fresh (live) mussels (washed and beard removed)
1 1/2 cups dry white wine
1 rasher bacon finely chopped
5 cloves garlic chopped
1/2 brown onion chopped
1-2 tsp (optional) dried chilli flakes
Zest of one lemon
1 cup chopped parsley
2 tbsp olive oil
50 gms butter
To serve
Lemon juice
Chopped parsley
Crusty garlic bread
Method
In a saucepan (that has a lid) heat olive oil, and crisp bacon. Add onion and garlic and saute a minute or two, before adding chiili flakes (if using) for another minute. Add wine and bring to the boil. Add mussels, put on lid, and steam for a few minutes till mussels first start to open. Add parsley, lemon zest, and butter and gently mix through. Replace lid and steam another 2-3 minutes.
Place opened mussels (discarding any unopened) in a bowl or dish, and spoon hot broth over the top. Serve with a squeeze of lemon juice, a sprinkle of fresh parsley, and some crusty bread to soak up the broth.