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Monday 3rd December 2018Mussels with Basil and Chilli
INGREDIENTS: (Serves 4)
2 Kg Mussels, cleaned & beards removed
1 Tbsp. Olive Oil
3 Red chilies (bird’s eye) finely chopped
100ml Dry white wine
150ml Whipping Cream
25g (large handful) fresh basil leaves, torn
Method:
Scrub the mussels in a large bowl of cold water and discard any that don’t close after a sharp tap on the sink. Drain and set aside.
Heat the oil in a pan large enough to hold the mussels, add the chili and cook over a low heat for 2 minutes until soft. Add the mussels and wine. Cover and cook over a high heat for 2 minutes or until the shells have opened. Discard any mussels that have not opened.
Pour in the cream and cook over a low heat for 2 minutes. Add the basil and stir well Serve in large warm bowls with rustic bread to mop up the sauce.
(Thai basil would work wonderfully in this dish, so if you can find it, try it!)