Deliciously sweet and nutty, mussels are also one of the most sustainable types of shellfish you can buy. Try these three classic recipes
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CREAM OF MUSSEL SOUP
Serves 4
•750g mussels, washed and debearded •4tbsp dry white wine
•50g butter
•225g celeriac, peeled and chopped •120g leek, sliced
•1 garlic clove, chopped •750ml fish stock
•3 saffron strands •175g tomatoes, chopped •4tbsp crème fraiche
Cook the mussels in 2 tablespoons of wine over a high heat for 3 minutes until open. (As with any mussel recipe, throw away any mussels that remain closed after cooking.) Sieve the mussels and collect the cooking juices. Remove the meat from three quarters of the shells.
Melt the butter in a separate pan, then add the celeriac, leek, garlic and remaining wine. Cover and cook gently for 5 minutes. Put the reserved mussel water in a measuring jug and make up to 900 millilitres with the fish stock. Add to the pan of vegetables, along with the saffron and tomatoes. Cover and simmer for 30 minutes.
Cool, and blend until smooth. Bring to the boil, then stir in the crème fraiche. Stir in the mussels to warm them. Serve garnished with the mussels still in their shells.
MUSSELS WITH WINE AND CREAM
Serves 4
•1 garlic clove, finely chopped
•2 shallots, finely chopped
•15g butter
•Bouquet garni of parsley, thyme and bay leaves
•1.75kg mussels, washed and debearded
•100ml dry white wine
•120ml double cream
•Parsley leaves, chopped
Soften the garlic and shallots in the butter with the bouquet garni in a pan big enough to take all the mussels. It should only be half full. Add the mussels and wine, turn up the heat, then cover and cook for 3 minutes, shaking the pan every now and then until the mussels have opened.
Remove the bouquet garni, and stir in the cream and a handful of parsley. Serve immediately.
MUSSELS WITH PASTA AND TOMATO
Serves 2
•2 garlic cloves, sliced
•1-2 pinches of dried chilli
•1 anchovy fillet
•12 cherry tomatoes, halved
•250g spaghetti
•1kg mussels, washed and debearded
•Parsley leaves, chopped
Fry the garlic, dried chilli and anchovy. Add the tomatoes, crushing them as you do so. Boil the pasta until al denté. Meanwhile, add the mussels to the tomato sauce. Then place a lid on top and cook for 3 minutes, shaking the pan every now and then, until the mussels have opened. Add a handful of parsley.
Drain the pasta, saving a little of the cooking water, and mix into the mussel sauce. Drizzle over with olive oil, season to taste and serve immediately.
