It’s peak season for fresh mussels!
Therefore, it’s time to create this delicious recipe in the comfort of your own home.
Steamed mussels with chilli, spring onion & coriander recipe from Shibden Mill Inn.
1 kilo of clean mussels’ unbroken mussels
1 shallot (chopped)
1 clove of garlic (chopped)
2 spring onions (chopped)
20g of ginger
5 sprigs of coriander
1 deseeded red chilli
tbsp. of sherry vinegar
100ml white wine
2 tbsp. of rapeseed oil
1 tbsp. of mustard seeds
Start by making sure the mussels are clean, bright & unbroken, tap each mussel and if it remains open and doesn’t close by itself discard them.
Once washed set aside, in a large heavy bottomed pan, add the oil and ginger & fry over a low heat until soft. After 1-2 minutes add the shallot, garlic & chilli, turn the heat on full and stir with a wooden spoon.
Add the mussels along with the lime, vinegar & wine, cover with a lid and stream for 3-4 minutes until all the mussels have opened.Divide into two bowls and serve with the coriander & topped with the spring onions.