Mussel Recipes

Spanish Style Mussels with Olives:

Heat the oil in a large skillet over medium-high heat
Add the onion and garlic and cook until aromatic and slightly tender, stirring often, 2 to 3 minutes
Stir in the red pepper flakes, then add the mussels, stirring so they are evenly coated in the vegetable mixture
Add the sherry, cover the pan and steam until the mussels just begin to open, 4 to 5 minutes
Add the tomato, olives, lemon juice and parsley and gently stir just to mix
Spoon the mussels onto small individual plates, drizzle the cooking liquids over and serve

It makes a great appetizer or could make a light dinner for 2 with a crisp salad alongside
Serve these mussels with crusty bread for soaking up the tasty cooking juices
Can be garnished with lemon and sprigs of fresh parsley

Wash mussels under running water, and remove all traces of mud, seaweed and barnacles with a brush or knife; remove beards (the rough, furry part around the mussel). If mussel shells are cracked or broken, discard them. If any mussels are slightly open, tap sharply, and if they do not close, discard
Gently fry shallots and garlic in olive oil and butter until transparent but not coloured
Add wine, water, parsley, thyme, bay leaf, pepper and mussels
Pour cream over the top. Cover pan, bring to the boil and steam over a high heat for about 4 minutes, shaking pan constantly. The shells will open as the mussels cook
Serve as soon as the shells open. Serve in deep bowls like mixing bowls, garnished with chopped parsley and lemon quarters

Fry the onions then the garlic and ginger in a pan until they have softened
Add the chillies, turmeric, ground coriander and stir for three minutes
Add the water and salt and bring to the boil
Pour in the mussels in a steamer over the water and steam for about ten minutes or until the shells have opened.(Discard any that show no sign of opening)
Serve the mussels into bowls, season to taste the liquid, add a little lemon juice, mix in the coriander and pour over the mussels. Stir in the plate to coat them
Serve with naan or chapatis as a starter

Boil the egg noodles for one minute until tender, strain and refresh under cold water. Set aside
Open the cans of coconut and pour of the liquid at the top. Remove the cream from the bottom and pour into a pan. Cook for three minutes until it becomes oily and aromatic
Add the curry paste and simmer for three minutes
Add the brown sugar, fish sauce and remaining coconut, stir well and simmer for 5 minutes
Meanwhile scrub the mussels and tap them to make sure they close. Add the mussels to the coconut mixture and cook through for two minutes. The mussels should open, discard any that do not. Shake the pan occasionally
Heat a pan of water to reheat the noodles and then divide them between six bowls
Then spoon over the mussels and the coconut sauce
Garnish with coriander and serve with rice

Rinse the black beans and mash with the sugar
Thinly slice the spring onion keeping the white part seperate from the green
Heat the oil in a wok until smoking hot. Add the garlic, ginger and black beans and stir fry until the smell of ginger and garlic rises
Stir in the white part of the spring onions and stir fry for a few seconds
Add the mussels, soy sauce, rice wine or sherry and the stock. Cover and simmer for about 3 minutes until the mussels have all opened. Discard any that do not open
Add the coriander and green part of the spring onion. Toss together and serve

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