Mussels with fresh herbs

Mussels with fresh herbs

By
From
Modern Italian Food
Serves
4
Photographer
Earl Carter

Mussels are cheap and readily available all year round. Many Australians still regard them as bait for fish, but for me they a source of fun as well as being delicious. Dunking crusty bread into mussels and their sauce is one of the great pleasures of the communal table.

Many Mediterranean seafood dishes tend to be tomato-based, and mussels are no different. Tr y them without tomatoes for a change, or only add a couple of diced tomatoes to the recipe that follows.

Ingredients

Quantity Ingredient
olive oil
3 garlic cloves, coarsely chopped
2kg fresh mussels
splash white wine
1 bunch fresh flat-leaf parsley
1/2 lemon, zested
chilli, chopped, to taste

Method

  1. You may have to cook this dish in batches if your heat source isn’t strong. Heat some oil in a large pan, add the garlic, mussels, wine, followed by all the other ingredients.
  2. Place a lid on the pan and cook until all the mussels have opened; this only takes a couple of minutes.
  3. You can also add some fresh mint with the parsley.
Tags:
Stefano
de
Pieri
Stefanos
Stefano's
Mildura
chef
restaurant
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