Mussels are produced in many areas around the UK coast and are at their best from October to March.
Here is a simple way to cook mussels – you will need a sturdy pan, large enough to hold the mussels, with a well-fitting lid.
For 4-6
2kg mussels
A small bunch of parsley, finely chopped
4 cloves of garlic, peeled and crushed
Optional extras: –
A glass of dry white wine
Three tbsp of double cream
Wash the mussels in plenty of cold running water. You will need to pull away the “beards” (the bits that look like black seaweed) and scrape any barnacles off the shells with a sharp knife. Discard any mussels with broken shells and any that are open and don’t close when tapped on the work surface as they are probably dead, or those that feel heavy as they are probably full of sand.
Put the mussels in the pan over medium heat and cover the pan with the lid. The mussels will cook in their own liquid. You will need to have an occasional peep at them and, when the shells start to open, stir in the chopped parsley and garlic (and, if using, the wine and cream) and continue cooking until all the shells open. Discard any that don’t open.
Serve the mussels in warm bowls with crusty bread and butter to mop up the delicious natural juices.
