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Aromatic Steamed Mussels
36 mussels in their shells 2 tbsp olive oil 2 cloves garlic, sliced 1 tsp finely chopped red chilli 1 glass dry white wine finely grated zest of ½ a lemon ¼ cup coriander / cilantro or parsley leaves To serve (optional) crusty bread
© Annabel Langbein Media
To serve (optional)
Scrub mussel shells and remove their beards. Discard any mussels that do not close.
Heat oil in a large, deep pot or frypan and sizzle garlic and chilli for about 30 seconds. Add mussels, wine and lemon zest. Cover and cook over high heat until mussels open (3-5 minutes). Discard any that do not open.
Garnish with coriander / cilantro or parsley leaves. If desired, serve with crusty bread to soak up the pot juices.
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