Michael’s Mussels

A FIRM favourite that brings out the hunter-gatherer in Michael, who relishes scrubbing and preparing the mussels. Having said that, mussels are usually so well cleaned these days that there is hardly a tuft of seaweed beard left to remove. They are probably the most sustainable source of high-quality protein. Fiddly to eat, but worth it – savour their sweet, juicy flesh.

SERVES 2 (370 calories)

1kg fresh mussels in shells 2 tbsp olive oil ½ onion, finely diced 1 garlic clove, crushed or finely diced 125ml white wine Sprig of fresh thyme 2 tbsp creme fraiche (optional) Generous handful of fresh parsley, chopped CHECK each shell to make sure it closes when you tap it and scrub off any chunks of seaweed. Discard any that remain open when tapped – the mussels need to be fresh and alive. Saute the onion in the olive oil in a large saucepan over a medium heat for about 5 minutes, adding the garlic after 3 minutes. Pour in the wine, followed by the thyme and the mussels. Cover the pan with a well-fitting lid and bring it to the boil. Simmer gently for 4-5 minutes or until the mussels have opened. Discard any that remain shut. Divide the mussels between 2 bowls, reserving the juices. Stir the creme fraiche (if using) and parsley into the juices before pouring them over the mussels.