Braised mussels

Braised mussels

Mİdye pİlakİsİ

By
From
Turkish Fire
Serves
6
Photographer
Alicia Taylor

These flavoursome babies can be enjoyed for either lunch or dinner, with crusty bread.

Ingredients

Quantity Ingredient
3 dozen mussels
80ml olive oil
1 brown onion, diced
1 carrot, diced
1 small celeriac, peeled and diced
1 potato, peeled and diced
1/2 teaspoon caster sugar
1 tomato, diced
1 long green chilli, chopped
1 tablespoon plain flour
15g finely chopped flat-leaf parsley
crusty bread, to serve

Method

  1. Scrub the mussels and remove any hairy beards. Rinse the mussels in cold fresh water, then leave to drain in a colander. Choose a large saucepan (with a lid) that is big enough to hold all the mussels.
  2. Heat the olive oil in the saucepan over a medium heat. Cook the onion for 6–8 minutes, or until soft. Add the carrot, celeriac and potato and fry for 3–4 minutes.
  3. Now stir in the sugar and season with sea salt and freshly ground black pepper. Cook for 10–15 minutes, until all the vegetables are soft.
  4. Stir in the tomato, chilli and flour, then cook for about 2 minutes, stirring occasionally to ensure the mixture doesn’t catch on the bottom of the pan. Add the mussels and mix them through. Cook for 2–3 minutes, then add the parsley.
  5. Turn off the heat, cover the pan, then shake the pan a couple of times to open the mussels. Allow to rest for 5 minutes, discarding any mussels that haven’t opened.
  6. Serve hot or cold, with crusty bread.
Tags:
Turkish
Fire
Sevtap
Yuce
Turkey
European
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