Mussels with Lemon, Garlic, Parsley and Chilli, Sun Dried Tomato Bruschetta
This recipe serves four people as a main course.
- 2kg live Irish rope mussels
- 125ml extra virgin olive oil
- 4 garlic cloves, finely chopped
- 4 shallots, finely chopped
- 2fresh chilli, chopped
- 60ml dry white wine
- 35g flat-leaf parsley, chopped
- Juice of 1 lemon
- Sea salt and freshly ground pepper
- 200g sundries tomatoes
- 50g grated parmesan
- 20mls olive oil
- Chopped basil
- 8 slices baguette
- To make the bruschetta - slice the baguette and put on a tray, drizzle with a little olive oil and season with salt and pepper, bake at 160 degrees until crisp and golden, chop the sun dried tomatoes, place in a bowl, add the grated parmesan olive oil and chopped basil, season with lots of black pepper.
- To prep the mussels - put in a large pot of cold water, pull the small bread away from the mussel and make sure to give a good rinse in the cold water. If any of the mussels are open and don’t close when gently tapped discard as they are dead.
- Heat the olive oil in a large pan that has a tight fitting lid. Sauté the garlic, shallots and chilli, add the white wine and lemon and bring to the boil. Add the mussels, and steam until open for three-four minutes.
- Add chopped parsley to the saucepan and toss through.
- Season with salt and pepper and serve in four large bowls.
- Buy the mussels on the day of cooking or latest day before cooking.
- Keep all seafood in fridge, until ready to use, to ensure freshness.
- The same recipe works for clams or razor clams.