Mussels are a fantastic dish that can be served for lunch, as a starter, or as a main course. Serve with good sourdough bread and a salad for a more filling meal.
Preparation time: 30 min
Serves: 2
Pescetarian
Ingredients:
- 1 kg mussels
- 1 carrot
- 2–3 stalks celery
- ½ shallot
- 2 cloves garlic
- 1 red chili
- 20 g butter
- 1–2 bunches parsley
- 300 ml white wine
- 100 ml cream
- 1 tbsp Cajun seasoning
Instructions:
- Clean the mussels: Begin by cleaning the mussels one by one under cold running water using a small knife. Remove the beard sticking out of the mussel. If a mussel is open, tap it gently and set it aside. If it doesn’t close after a few minutes, discard it. Likewise, discard any mussels that don’t open after steaming. It’s always a good idea to buy a little extra to account for this.
- Prepare the vegetables: Peel and dice the carrot and celery finely. Finely chop the shallot and slice the garlic and chili thinly. Roughly chop two handfuls of parsley.
- Sauté the vegetables: Heat a large pot over high heat with 20 g of butter and a splash of olive oil. Add the shallot first. Once softened and translucent, add the carrot, celery, garlic, and chili. Sauté for a couple of minutes, then add 1 tbsp Cajun seasoning.
- Steam the mussels: After about a minute, add the white wine and parsley. When the wine comes to a boil, add the mussels. Steam the mussels for 5–6 minutes over high heat, giving them a stir once or twice during cooking. Once the mussels are done, stir in the cream.
- Finnish and Serve: with topped freshly chopped parsley and crusty bread.
