August is a good month for mussels, you get big juicy mussels which, when steamed make great seafood tapas or a starter. This recipe uses Asturian cider for steaming resulting in a unique flavour, something a little different to white wine and just as tasty!
Ingredients: (Makes 8 starter servings)
3-4 Kilos fresh mussels
400ml Asturian cider
1 Onion (diced)
2 Bay leaves
Cracked black pepper
Steaming:
1. Prep up your fresh mussels by removing the beards and scraping the shells if required.
2. Place the mussels in a large pan or Spanish Olla and put on a high heat, steam for 6 – 8 minutes until opened. (If you do not have a large enough pan simply steam the mussels in two lots.)
3. Meanwhile, put your diced onion, bay leaves, pepper and cider into a cazuela and reduce by around half over a high heat.
4. Pour in any remaining juices from the steamed mussel and stir.
5. Place the mussels into a large bowl/cazuela and pour over the cider sauce.
6. Serve in bowls and keep the crusty bread handy!
FIESTA! You can't beat a bit of Spanish guitar after a good meal!
2 comments:
My kind of life.
I had a bowl of Shetland mussels yesterday before the match. With tomato garlic bread. Sadly no Flamenco!
Krimo: Love mussels, big pan and a big plate, fresh bread and a good wine!
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