Chilli mussels in white wine

Chilli mussels in white wine

By
From
Under the Walnut Tree
Serves
4-5
Photographer
Fanny Bergenström

These mussels are prepared à la moules marinières with an added touch of red chilli. The mussels should be closed, or shut when you tap them lightly on the shell. Debeard and scrub the mussels to remove any traces of sand or seaweed.

Ingredients

Quantity Ingredient
1-1.5kg fresh mussels, cleaned
3 shallots, finely chopped
1 fresh red chilli, deseeded and thinly sliced
2-3 tablespoons olive oil
400ml dry white wine
200ml water
2 tablespoons soft butter
1 tablespoon plain flour
2 tablespoons fresh flat-leaf parsley, chopped
1 large garlic clove, finely chopped

Method

  1. In a 6-8 litre saucepan (large enough to fit the mussels), gently sauté the shallot, garlic and chilli in the olive oil over low heat for a few minutes, until the shallot is soft and translucent.
  2. Add the wine and water and bring to the boil. Add the cleaned mussels, cover tightly and cook over the highest possible heat for 6-8 minutes, or until the mussels have opened.
  3. Remove the mussels with a slotted spoon, discarding any unopened mussels. Place them in a preheated soup tureen or large bowl, and cover with foil.
  4. Combine the butter and flour in a cup, pop it into the cooking liquid and let the paste melt. Bring rapidly to the boil, then fold in the parsley, reserving some for garnish. Carefully pour the hot liquid over the mussels, leaving any sandy remnants in the bottom of the pan. Serve immediately in deep bowls sprinkled with the remaining parsley, and with a little extra chilli if you like.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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