GAR­LIC MUS­SELS WITH HERB SPRIN­KLE

YOU (South Africa) - - LIFESTYLE -

These sim­ple gar­lic mus­sels are taken to the next level with a herb and sun­flower seed sprin­kle to give the dish a de­li­cious nutty flavour.

SERVES 4 PREPA­RA­TION: 15 MIN COOK­ING: ABOUT 20 MIN

MUS­SELS

30ml (2T) olive oil 1 onion, chopped 6 gar­lic cloves, crushed 2,5ml (½t) each pa­prika and cayenne pep­per 800g mus­sels, cleaned 2 lemons, cut into wedges 100g but­ter, cubed salt and freshly ground pep­per

HERB SPRIN­KLE

125ml (½c) sun­flower seeds, toasted in a dry pan 1 gar­lic clove, crushed hand­ful of fresh pars­ley hand­ful of fresh mint 60ml (¼c) olive oil 15ml (1T) le­mon juice salt TO SERVE 1 cia­batta or long French loaf

1 Mus­sels Heat the oil in a saucepan or deep pan (with a lid). Fry the onion and gar­lic un­til soft and fra­grant. Add the pa­prika and cayenne pep­per and stir-fry for a minute.

2 Add the mus­sels. Squeeze the le­mon juice from the wedges over the mus­sels and add the squeezed-out wedges to the pot. Cover and steam for 7-10 min­utes or un­til the mus­sels open – this means they’re cooked. Dis­card any mus­sels that don’t open.

3 Add the but­ter cubes and stir un­til melted. Sea­son with salt and pep­per.

4 Herb sprin­kle Put all the in­gre­di­ents ex­cept the salt in the bowl of a food pro­ces­sor and pulse un­til roughly chopped. Sea­son with salt.

5 To serve Top the mus­sels with the sprin­kle and serve with the bread.

Newspapers in English

Newspapers from South Africa

© PressReader. All rights reserved.