Mussel Stew Cooking Recipes

Ingredients :

50 mussels in their shells

15 fl oz dry white wine

3 oz butter

4 rashers smoked bacon, rinded and cut into slivers

2 leeks, quartered and thinly sliced

1-2 garlic cloves, crushed

2 sticks celery, trimmed and chopped

1 small red peppers, seeded and diced

3 tbsp plain flour

1.5 pints chicken stock

2 good pinches of saffron strands, finely crushed

10 fl oz double cream

salt and pepper

3 tbsp chopped fresh chives

3 tbsp chopped fresh parsley or dill

1. Scrub the mussels and remove the bears.
2. Discard any damaged mussels and any that are open and do not close when sharply tapped with the back of a knife.
3. Place the mussels in a large pan with the wine and bring to the boil.
4. Cover and cook for 3-4 minutes, shaking the pan frequently until the mussels open.
5. Remove from the heat, strain the cooking liquid and reserve it, discard any mussels that have not opened.
6. Melt the butter in a pan, add the bacon, leeks, garlic, celery and red pepper and fry gently for 5 minutes, stirring frequently.
7. Stir in the flour and cook for 1 minute, gradually stir in the stock.
8. Add the saffron and the reserved cooking liquid, cover and simmer gently for 20 minutes.
9. Stir in half the cream and the mussels.
10. Season with salt and pepper, scatter half the chives and parsley over the top.
11. Serve hot with the remaining cream and herbs drizzled over the top, accompanied by crusty bread.

Serves 4

This is an easy recipe to double up when you want to feed large numbers of people

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