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Steamed mussels with bay and chilli
Serves 4 Starters and mains
Ingredients
- 2 garlic cloves, finely chopped
- 1 shallot, finely chopped
- 1 small red chilli, deseeded and finely sliced
- glass dry white wine
- 1.2kg mussels
- 2 bay leaves
- glug olive oil
Method
Gently sweat the garlic, shallots and red chilli in olive oil until softened in a large saucepan. Do not brown. Add the wine, boil for 1 minute then add the mussels and bay leaves. Put on a lid and cook, giving the pan a shake from time to time. The mussels are ready when they have opened – be sure to discard any that don’t. Spoon the mussels and the juice into serving bowls and serve with crusty bread.
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