This Halloween there’s something lurking in my freezer that I find more terrifying than any ghoul.
I grabbed a bag of New Zealand mussels from the shop in a rush of optimism but then, at home, realised that I was absolutely terrified of cooking them. What if they tasted rank? What if I prepared them improperly and we all got food poisoning? What if they COME ALIVE in my hands?
Happily none of the above came to pass when I finally screwed up the courage to get these weird critters in a pot.
I chose one of the simplest recipes since I’m a newbie with this kind of thing, and it went off without a hitch.
I say ‘without a hitch’, there was some cursing when I had to wrestle the molluscs from their shells to eat them (surely there’s a special mussel extracting device out there?)
Mussels Marinara (serves 2-3)
*slightly adapted from Gino D’Acampo
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 red chili, seeds removed and finely chopped
- 1 large tomato, chopped
- 6 tbsps fish (or chicken) stock
- 4 oz mussels (or 8 large mussels in my case)
- 1 lemon, cut into wedges
- Heat the oil in a saucepan and add the garlic, chili and tomatoes. Fry gently for 2 minutes.
- Add the stock, season well and simmer until the sauce reduces by about half.
- Add the mussels, cover and simmer in the sauce for 5 minutes. Squeeze over the juice from a lemon wedge.
- Serve with the remaining lemon wedges.
Like this? You might also like:
This post was also shared at Party Wave Wednesday