Steamed Mussels

INGREDIENTS

Steamed mussels with white wine and cream, chilli optional

Steamed mussels with white wine and cream, chilli optional
2kg mussels

4 cloves garlic

2 shallots

3 sprigs parsley

150ml white wine

150ml cream

1 Birdseye chilli (optional)

 

Steamed mussels with white wine and cream, chilli optional

To serve:

8 slices toasted crusty bread

3 sprig parsley

1 lemon

40grams butter

1. Pre heat combination steam oven to full steam.
2. Remove beard from mussels allow sitting in cold water for 3 minutes rinse thoroughly.
3. Place mussels in a deep dish and sprinkle with garlic, shallot, parsley, salt and pepper (optional Birdseye chili), Drizzle over the wine and cream sauce.
4. Steam for 12-18minutes until all mussel shells open (do not eat the mussels that do not open).
5. Serve in 4 bowls, sprinkle with parsley, add a lemon wedge and crusty bread and butter.
   

   Steamed mussels Italian style with pasta

Options

For Thai flavoured mussels try using a 400ml can of coconut milk (no cream), chilli and lemongrass

For Spanish flavoured mussels use a can of tomatoes (no cream) and chorizo

For Italian flavoured mussels use a 400ml can of tomatoes (omit cream) and add 1Tb of mixed basil and oregano

For a more filling meal, cook up 100grams of pasta per person and toss the sauce and mussels through the pasta.

Steamed Italian style mussels with pasta