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Recipe and styling by Jules Mercer and Tara Sloggett
Photograph by Toby Murphy
Mussel pot
Ingredients
- 1 onion, peeled and finely chopped
- 30ml (2 tbsp) butter
- 2 garlic cloves, peeled and sliced
- 100ml white wine
- 2kg mussels, cleaned
- 125ml (½ cup) fresh cream
- fresh herbs of choice (we foraged ours in the dunes)
- chunky bread, to serve
Instructions
Fry the onion in the butter in a large ovenproof pot with a lid (to use the lid later) over the coals. Add the garlic and cook, 1 minute. Add the white wine and bring to a boil. Add the mussels and close the lid. Cook until all of the mussels have opened, 5 – 8 minutes. Discard any unopened mussels.
Add the fresh cream and fresh herbs, close the lid and remove from heat. Serve the mussels with loads of chunky bread alongside to soak up the sauce.
Notes
To clean your mussels, firstly, remove the beards from the shells. Leaving the mussels in a little fresh water fora few hours loosens the sand trapped inside the shells – simply drain and rinse before use.
Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine. www.imkawebb.com
