Preparation time 10 mins Cooking time 5 mins Serves 2
1 Tbsp extra virgin olive oil
1 sprig paperbark leaves
(about 6 leaves)
500g freshwater mussels, cleaned,
beards removed or black mussels Sea-salt flakes and freshly ground
black pepper, to season 2 waterlily stems, peeled and
chopped or 2 sticks celery Crusty bread, to serve (optional) STEP 1 Put oil in a medium saucepan over medium-high heat. Add leaves and cook for 1 minute until aromatic. Add mussels and season. Add enough fresh water to come halfway up the level of the mussels. Fit the lid and cook for 3 minutes, until mussels have opened. STEP 2 Add waterlily or celery, stir through and cook for a further minute. Serve mussels with cooking liquid and crusty bread, if you like.