Mussels

We all love mussels in our house, when camping or on the beach and they feature in a number of the sessions I run. It always amazes me that children are keener to taste the mussels than some different vegetables! What better in the summer sun or rain, than a bowl of freshly cooked mussels and some crusty bread?                                                                                

Ingredients

½ kilo of Fresh live mussels (depends on how many each you want!) Note: we use live mussels to guarantee they are fresh and not decaying and off. I buy mine from Wards Fish in Birkenhead Market and they’re always fantastic. (check out suppliers tab)

Stick Celery chopped

1 Grated Carrot

1 Clove of Garlic

½ a medium onion chopped

Hand full of fresh parsley chopped

Little olive oil (not virgin oil but one suitable for cooking with)

Splash of Wine

Method

1. Buy fresh live mussels and use them on the day of purchase. Store them in a fridge in a metal tray covered by a damp not soaking cloth. Do not wash them yet or cover them in tap water as this will kill them.    
2. Take the mussels out of the fridge and remove the beards (hairy bit that allows the mussel to cling to the rocks or rope).    Whilst doing this check the shell isn’t damaged and if it is then throw them away. If the mussel is a little open pinch it or gently tap it on the side of the bowl. You will feel the resistance and the mussel will slowly close. If it doesn’t chuck it out.
3. Chop and grate your vegetables                                                                                         
4. Heat a splash of oil in a pan on a moderate heat. The pan should be big enough to fit double the amount mussels in that you have as they double in size once they are open. It also needs to have a lid.
5. Add the vegetables and stir until soft                                                                              
6. Turn the heat up high and then add the mussels and shake of stir
7. Add a splash of wine (remember the alcohol will burn off so fine for the youngsters)
8. Shake or stir and quickly place the lid on the pan                                                        
9. Cook for 3 or 4 minutes on the high heat (this really is fast food!)                                                                                          
10. Now you are ready to serve with some fresh crispy bread to mop up the cooking liquid.

Important: Never open a mussel and eat it if it hasn’t opened during cooking. This may mean it was dead when it went into the pan. When the mussels steam when alive they open up wide as they cook and that’s how you know they were fresh and good to eat.