Shell out some mussels

Go! Camp & Drive - - REEL & WHEEL -

You could use tinned or frozen mussels, but fresh mussels are by far the best.

You need

1.5 kg fresh black mussels, cleaned, but still in the shell

1 cup white wine

8 gar­lic cloves, peeled and crushed

2 ta­ble­spoons fresh pars­ley, chopped

½ cup good white or bal­samic vine­gar

1 tea­spoon pa­prika or some chilli sauce zest of 1 lemon

Here’s how

1 Cook the mussels for 5 min­utes in the wine. Then dis­card those that haven’t opened.

2 Add the gar­lic and pars­ley, and boil for a fur­ther 3-5 min­utes un­til the flavours have min­gled.

3 Re­move the pot from the heat, re­move the mussels (in their shells) with a slot­ted spoon and set aside.

4 Add the vine­gar, pa­prika and zest to the sauce, stir well, add in the mussels and al­low to mar­i­nate for 2 hours.

5 Serve it cold or hot with crack­ers or a light salad.

go! Drive & Camp says

Give the dish even more body and serve it with pasta or with slices of freshly baked bread.

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