Ingredients
| 4 tablespoons olive oil | |
| 2 white onions, diced | |
| 2 cloves garlic, crushed | |
| 3 coriander roots and stalks, chopped | |
| 20-30 mussels | |
| ½ cup white wine | |
| 4 medium field mushrooms, diced | |
| 1 teaspoon cumin seeds | |
| 1 teaspoon soy sauce | |
| 1 teaspoon fish sauce | |
| 2 tablespoons apple cider vinegar | |
| 1 tablespoon tomato paste |
Instructions
| 1. | Put a large pot on a high heat and add 2 tablespoons of olive oil, onions, garlic and coriander. |
| 2. | Once sizzling, add the mussels and wine. Cover and steam for 5 minutes, shaking the pot a couple of times. The goal isn’t to cook the mussels through, just to open them to release their liquor and make the meat easier to pry from the shells. |
| 3. | Discard any that remain tightly shut; some will open just slightly and these are fine. |
| 4. | Remove the mussels but keep the pot on a medium heat, and boil to reduce the liquid by about half (approx 10 minutes). Remove from heat. |
| 5. | Once the mussels are cool, remove the meat from the shells and chop into a rough mince. |
| 6. | Put the pot with the onions back on a medium heat and add the rest of the ingredients, including the mussels. |
| 7. | Continue to cook, stirring occasionally for about 20 minutes. |
| 8. | Remove from the heat and eat straight away on a crusty piece of toast. It is also great with noodles or on rice with an egg. |
| 9. | You could refrigerate overnight if prepping in advance. |
Food styling, recipes and photography Will Bowman & Jane Lyons
Leave a Reply