Spicy Mussels

As I said earlier on Twitter (you can follow us @hungryswans) it is Thursday! Well observed… BUT just because it’s Thursday, and I’m tired blah blah blah that doesn’t mean that I can’t rustle up a dinner fit for a romantic Saturday night in… in less than an hour.

Mussels are delicious.  But all they seem to be served with is a white wine sauce. *snooooore*.  First of all, what a waste of wine! Secondly – in the words of Taylor Swift – Shake It Up! With this recipe, gone are the days of generic mussels in white wine sauce. Say hello to saucy, smokey, spicy moules…

You will need:

1 kilo of mussels – I beg you to go to your fishmonger for these. They’ll be lovely big fat juicy mussels rather than the little babies you can get packaged in a supermarket.

a drizzle of veg oil & a knob of butter

1 red onion

1 clove of garlic

a handful of cherry tomatoes

600ml of fish or veg stock

paprika

a splash of double cream

4(ish) tablespoons of coconut cream

coriander

lime

1 tbsp plain flour

First of all scrub, de-beard and clean your mussels.  Discard any open ones.  It’s time consuming but, if you’re treating someone to this delicious dinner they can do it for you. Ha.

In a large saucepan, melt together your veg oil & butter and fry half the onion, the garlic and the tomatoes on a low heat with the paprika.  Take care nothing burns. The vegetables should be soft and your kitchen should smell smokey and delicious.

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Add a tablespoon of flour and stir, then your stock and stir stir stir some more until it thickens up (hopefully about 10minutes, if not then mix a teaspoon of cornflour with some water to make a paste and add that).

Add your coconut cream and double cream, stir some more and leave on the heat whilst you steam your mussels.

Mussels go in another saucepan in about a centimetre of water and the other half of your onion. Clamp on the lid and blast them for 5minutes until the mussels are wide open, as if saying “eeeat meeeeee”.

Being careful not to crack any of the shells, stir together your mussels and sauce, snip over some coriander, squeeze over half a lime and serve with crusty bread and a large glass of your favourite wine.

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Now, if you’ll excuse me, I’m off to watch Catching Fire.  Need a reminder before the new Hunger Games comes out next week. How exciting!

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