During the Summer it’s always nice to enjoy a light meal! Marc Cottrell a Food Life reader submitted an easy-to-make and delectable recipe for mussels. With simple ingredients and minimal prep, this dish will get you out of the kitchen quickly, leaving you with more time to spend frolicking outdoors.
Pair this dish with some fresh toasted ciabatta bread to soak up all of the extra juices. You will want to finish every last drop!
5 tbs butter
1 medium onion
2 cloves garlic
4.5 lbs fresh mussels – that have been allowed to reach room temperature
2 cups light chicken stock
2 medium tomatoes
2 tbsp parsley
4 spring onions or 2 shallots
Salt, pepper & lemon juice
Peel & finely chop the onion.
Peel & crush the garlic.
Clean & de-beard the mussels, discarding any that have broken shells or do not close tightly when tapped.
Chop both the tomatoes & spring onions into ½ cm dice. (If using shallots, peel & chop finely).
In a pan (with a lid) large enough to take all the mussels, with some room left, melt the butter & add the onion.
Cook gently until translucent, then add the garlic & cook for approx 1 min.
Add the chicken stock & bring to the boil. Put the mussels into the boiling stock & put the lid on the pan. Either shake every 30 seconds or so or stir every minute until the bulk of the mussels are open.
Add the tomatoes, parsley & spring onions & stir. Season with salt, pepper & lemon juice. Serve.