Annabel Langbein generously shares this recipe from the next episode in her TV show The Free Range Cook – Simple Pleasures. If you haven’t seen the show, start watching. If you have seen the show, keep watching. If you haven’t met Annabel Langbein in person, I cannot express in words the warmth she radiates. That genuine hospitality you see on her show is truly her spirit in reality.
In this episode: Paella Party – she cooks up these steamed mussels, creates a delicious watermelon and avocado salad, as well as flambéing peaches. One pan cooking, beach party style. Try it for yourself…
Aromatic Steamed Mussels
A pot of freshly steamed mussels is such a simple, satisfying dish. To give these classic French flavours an Asian twist, substitute ginger for the garlic, lime for the lemon and sake for the wine.
Prep time 15 mins
Cook time 5 mins
Serves 6 as a starter or 4 as a main
36 mussels in their shells
2 tbsp olive oil
2 cloves garlic, sliced
1 tsp finely chopped red chilli
1 glass dry white wine
finely grated zest of ½ a lemon
¼ cup coriander or parsley leaves
To serve (optional)
Scrub mussel shells and remove their beards. Discard any mussels that do not close.
Heat oil in a large, deep pot or frypan and sizzle garlic and chilli for about 30 seconds. Add mussels, wine and lemon zest. Cover and cook over high heat until mussels open (3-5 minutes). Discard any that do not open.
Garnish with coriander or parsley leaves. If desired, serve with crusty bread to soak up the pot juices.
For more great Annabel Langbein recipes see annabel-langbein.com