Chilli Mussels – super fast food
This dish is a staple in our household. It is delicious, fast and cheap. Sustainability in food is a progressive movement. Although most of my daily practices pertain to be sustainable it does not define it outright. I must say my carbon foot print has been out of control over the past year due to my travel commitments. This dish is a very sustainable option.
Note: the rule of thumb with any of the molluscs when cooking them is simple, if they don’t open don’t eat them.
1kg Mussels (to speed this up I got pre-cleaned and de-bearded mussels)
1 medium size white onion2 birds eye chillies
2 cloves garlic
1 glass white wine
1 handful chopped parsley
1 good glug of olive oil
1. In a fry pan heat oil until shimmering and just starting to smoke. Add onion first until its sweated down, then add chilli and garlic, keep everything moving to stop the anything from burning. After about 30sec from adding chilli and garlic pour in the white wine. Boil vigorously to release the alcohol.
2. After a minute or two after the alcohol has burnt off throw in your mussels. Pop the lid on and steam the mussels until they are open. Should not take very long, a couple of minutes at best. Wait until the mussels are open then give them a further minute to steam.
3. Sprinkle with the chopped parsley. Eat your mussels with crusty bread. The wine creates a delicious broth, sweet and salty. The chilli gives it a bit of fire. I like the mussels because they come with there own serving implement. The shells.