Mussels with celery and chilli.
If you are worried about sustainability, the one seafood you can eat with a totally clear conscience is mussels. This recipe is a reworking of a classic moules marinieres. Just be sure to eat it with some good bread to soak up all the fantastic juices.
Ingredients For Mussels With Celery.
1kg fresh mussels
olive oil, for frying
3 spring onions, trimmed and chopped
1 banana shallot, peeled and thinly sliced
1 celery stick, trimmed and finely diced
2 garlic cloves, peeled and thinly sliced
1 fresh red chilli, deseeded and finely chopped
4 thyme sprigs, leaves only
1 bay leaf
1-2 tbsp vermouth
150ml dry white wine
2 tbsp creme fraiche
Small bunch of flat-leaf parsley, roughly chopped
Sea salt and freshly ground black pepper
Crusty bread, to serve.
Mussels With Celery preparations.
- To test that mussels are okay to eat, place them in a sink or large bowl of cold water. Throw away any that do not close when tapped against a hard surface. Drain the mussels and remove the beards.
- Heat a large, heavy-based saute pan or shallow saucepan over high heat. Add a good glug of oil and fry the spring onions, shallot, celery, garlic, chilli, thyme and bay leaf together. Cook for 2 minutes, shaking the pan until the shallot and celery start to become tender.
- Add the mussels to the pan and shake over very high heat for about 30 seconds. Cover tightly with a lid and leave to steam for 1-2 minutes, shaking the pan now and again. When the mussels begin to open add the vermouth and wine and continue to cook, uncovered, for a further 1-2 minutes to reduce the liquid. Cover and cook for a final 30-60 seconds until the mussels have completely opened. Discard any that remain shut at the end of cooking.
- Add the creme fraiche and parsley to the pan, then taste and adjust the seasoning as necessary. Cover the pan and shake to combine the flavours. Remove the lid, stir, and serve immediately with plenty of crusty bread.
Enjoy your meal.