Mediterranean style mussels.

Even before I got to Hastings (my home town) I was excited about the seafood! It is so fresh and straight from the sea, it is amazing! With my super director and camera woman Alyssa, we set out to the old town of Hastings to spend some time on the beach and by the fish markets ready to swoop in and gather whatever took my fancy!

  This is a very simple mussel recipe, inspired by the flavors of the Mediterranean!

 

 Here is the video link for the recipe below.

http://www.youtube.com/watch?v=kQ-4lYHjrmQ 

Hastings Mediterranean mussels 

Recipe: for 6-8 people depending on if it is for an appetiser or main 

2 lbs of cleaned, de-bearded mussels (blue)

1 Medium Spanish or sweet onion, roughly or finely chopped (your choice)

3 clove fresh garlic, thin slices

About a cup (250ml) white wine…not sweet stuff

About 16 vine ripe cherry tomatoes, halved or 3 medium vine ripes in large dice

1 bunch flat or curly parsley, roughly chopped

1 very large pinch of Spanish or Iranian Saffron

Lemon wedges: optional

a large knob of butter or decent drizzle of olive oil

Crusty bread to serve it with

 Method:

Find a large saucepan or pot (big enough for all of the mussels and a bit of extra room) with a tight fitting lid and throw it onto a high heat (hot as possible).

Add the oil or butter or both and as soon as it is hot all melted, add the garlic and onion and cook for about 2 minutes stirring often.

Just before it gets too brown (or burns!) add the tomatoes and saffron and give it a good stir.

Finally, allow the pot to get nice and hot and then add the mussels, stir and pour in the wine.Immediately put the lid on and allow to steam for about 6 minutes or until the mussels are opened, discard any that aren’t as they are dead!

Pour into a large serving platter and serve with the warm and crusty bread. 

So there you have it!

We also picked up some fantastic plaice and that video is following shortly in part 2!

 

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