UK BBQ Mag Summer 2017 - Page 50


Even better if you’ve just picked your own mussels, though cleaning them isn’t our favourite job.

Two onions and 2-3 cloves of garlic, chopped

Mussels – cleaned, debearded and well rinsed

Cider or white wine

Black pepper and parsley

Options: A splash of cream or Oatly crème, a pinch of curry powder

1. Fry the onion and garlic for just a minute or so in a small amount of oil. Don’t let them brown.

2. Add half a bottle of cider or white wine, plus a good pinch or two of black pepper.

3. Put in the mussels and cover. Stir every few minutes to bring the mussels up from the bottom.

4. 10 to 15 minutes should be enough for all the mussels to be open and the onions cooked.

5. A sprinkling of parsley and some crusty bread – fabulous!

Seaside seafood