Seaming Chick Peas on Warm Mussels

This is a lovely hearty dish for those long winter evenings.

Serving Suggestion


About 1 Kilo of fresh Mussels

115g of butter
A clove of garlic 
2 shallots, peeled and finely chopped,
1 bay leaf
Parsley if you like parsley…not if you don’t.   

Dry white wine (not that sweet crap)   

Oh yeah…and some chick peas       


1. Prepare the mussels: Pull away the hair-like strands (beard) around the shell and scrub with a stiff brush under cold running water.
2. Heat 50g/2oz of the unsalted butter in a large saucepan. When hot and foaming add the garlic, shallots, wine and bay leaf. Cook over a medium heat until the shallots are soft and translucent.
3. Bring the shallots and wine mixture to the boil. Add the mussels, cover the saucepan, gently shake the pan and cook over a high heat for 2-3 minutes, until the mussels open. Discard any mussels that remain closed after cooking or are shrivelled.
4. Strain the mussels over a large saucepan using a colander and set aside. Place the mussels into a large bowl. Retain the mussel liquor in the pan and return to the heat. Add the parsley and remaining butter and bring to the boil.
5. Pour the mixture over the mussels and serve immediately with plenty of fresh crusty bread.

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Posted by on January 27, 2011. Filed under Haddock Food. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

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