Recipe Phillippa Cheifitz

House and Leisure Food - - HL FOOD -

250ml dry sherry 24 closed mus­sels, scrubbed

and de­bearded a hand­ful of co­rian­der leaves 1 fresh chilli, split

for the may­on­naise

1 large, free-range egg 1t sherry vine­gar salt and milled black pep­per ex­tra-light Span­ish olive oil 1 fresh chilli, chopped a hand­ful of co­rian­der leaves

Serves 8–12 as part of a ta­pas ta­ble

Heat the sherry in a large saucepan. Only use tightly closed mus­sels, dis­card­ing any that are open. Add to the sherry with a hand­ful of co­rian­der leaves and the chilli. Cover tightly and leave for about five min­utes, by which time the mus­sels should have opened. Dis­card any that haven’t done so.

To make the may­on­naise, beat the egg, vine­gar and sea­son­ing in a blender. Slowly add the oil, whizzing all the time, un­til the mix­ture thick­ens to the de­sired con­sis­tency. Add the chilli and co­rian­der leaves and blend the mix­ture again. Serve the mus­sels on the half shell, each topped with a dol­lop of mayo.

Sherry-steamed mus­sels with co­rian­der-and-chilli-mayo

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