Читать книгу The Irish Farmers’ Market Cookbook - Clodagh McKenna - Страница 30

I get a bag of fresh mussels about every two weeks at the English Market in Cork City. This is such a simple and delicious dish to cook when you have lots of people coming for dinner.

Serves 2

400g (14 oz) live mussels, scrubbed

2 tbsp olive oil

3 garlic cloves, crushed

2 chillies, deseeded and finely chopped

400g (14 oz) tomatoes, chopped

250ml (9 fl oz) white wine salt and freshly ground black pepper

2 spring onions (scallions), sliced

1 bunch of fresh coriander, coarsely chopped

juice of 1 lemon

How do I clean and prepare mussels?

First, check if the mussels are alive (dead ones should be discarded). To do this place them under cold running water, if they close they’re good to eat, if they remain open throw them away.

Clean the shells by placing them under cold running water and scrub off any dirt. Pull the beard off the closed shells

Place a heavy-bottomed saucepan over a medium heat and add the olive oil. When the oil is hot, add the garlic and chillies and cook gently for 2 minutes. Add the chopped tomatoes and white wine, cover the pan and cook for a further 5 minutes.

Season with salt and pepper, and then add the cleaned mussels and spring onions. Cover the pan and cook over a medium heat until all the mussels have opened – this should take about 8–10 minutes, shaking the pan gently and tossing them in the tomatoes every couple of minutes. (Throw away any mussels that do not open after cooking.)

Scatter the coriander over the mussels and pour the lemon juice over the top just before serving. Eat with a big basket of sourdough (see page 27) to soak up all the juices!