Sticky BBQ Pork Ribs, Bourbon Fig Glaze and Harissa - Chef Recipe by Darren Pettit
Contemporary fusion of Moroccan and Middle Eastern flavours with the tang of Bourbon, makes these ri...
3kg of fresh mussels (buy mussels that are tightly closed)
3 spring onions, finely chopped
3 tsp chopped garlic
300mL white wine (preferably dry)
1 tsp salt
1/2 head of Continental parsley, finely chopped
Freshly ground black pepper and salt to taste
Scrub mussels thoroughly under cold water. Do not use mussels that are open before cooking and don’t serve mussels that haven’t opened during the cooking process.
Melt 100g butter in a large pan with chopped garlic and spring onion. Let cook for one minute, being careful not to burn the garlic. Keep stirring.
Add mussels, white wine, salt and black pepper. Cover the pan and bring to the boil, occasionally shaking the pan to keep turning the mussels and ensure they are well balanced in flavour.
Cook for approximately five minutes, you will notice the steam and heat starting to open the mussels.
Sprinkle with parsley and shake a little to cover adequately just before serving.
Serve with fresh, crusty homemade garlic bread…and enjoy!
Recipe provided by Cucinetta