GARLIC MUSSELS WITH HERB SPRINKLE
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
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
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.