Читать книгу Frankie Dettori’s Italian Family Cookbook - Frankie Dettori - Страница 13

200 g unsalted butter

200 ml extra virgin olive oil

8 sprigs of fresh thyme

1 garlic clove, crushed

½ medium onion, finely chopped

1 fresh red chilli, de-seeded and finely chopped

1 kg fresh mussels, washed and de-bearded

3 tablespoons white wine

Serves: 4

Preparation time: 10 minutes

Cooking time: 10 minutes

Whisk the butter in a food processor, until doubled in volume and light and creamy. Trickle in the olive oil, keeping the food processor going, until the oil is fully incorporated. Pick off the leaves from 4 of the thyme sprigs and mix into the olive oil mixture with the garlic.

In a large saucepan, add the onion, chilli, mussels and white wine. Cover with a lid and cook over a medium heat until all the mussels have opened (the big mussels will take longer than the small ones). Pour off half the cooking liquid, then stir in the butter and olive oil mixture. To serve, divide the mussels between 4 bowls, spoon over the juices and garnish with the reserved sprigs of thyme.

Marco

“Mussels make a wonderful meal. My dad loved cooking mussels so I think of it as quite a male dish. It seems to be popular now to serve mussels with very finely cut chips. But, for my money, the only way to eat mussels is untidily, discarding shells as you go, with a good hunk of fresh bread to mop up all those gorgeous winey, fishy juices at the bottom of the bowl.”