No, it isn’t protein shakes whipped up with almond milk. Here in Cornwall we have some of the best – and fresh – sea food. Growing up, near Bristol, I truly thought I didn’t like fish. I just hadn’t tasted fresh fish cooked simply and well. (Boil in the bag cod put me off for years). Now, living next to a fishing harbour, I am spoilt for choice and have loved exploring a whole new world of flavour. NONE of it tasting “fishy”.
There are lots of recipes that give you great detail about mussels, do have a look about. Don’t be intimidated, like I was – I am sure there are many people who think shell fish are complicated. It isn’t.
Buy fresh. Use them quick for the best flavour. When you get them home, before cooking, cold rinse and discard any open shells. After cooking them, don’t use the closed ones! Easy.
Even easier; the recipe. I buy a large net from our local fishmongers in Looe Harbour. The village spar shop in Pelynt has everything else I need. I like to use a dry organic white wine. (Half for the pot. Half for me), butter, garlic, diced onion, chilli. Salt (just a pinch), pepper. I don’t weigh anything. The more butter, the creamier the broth. The more garlic, the more garlic-y… you get the picture!
Heat your biggest pan up on a medium heat, add butter, splash in half a bottle of the wine, add as much or as little of the ‘flavours’ as you like. I vote more! Add mussels, stir, cover for about three minutes. You are looking for the mussels to open. Stir again, serve. Eat with hearty bread. Use a shell pair as your tongs. Lick your fingers without shame. Enjoy. Stare at the empty mussel shells and decide if you are going to throw them away or do something creative, like…… a wreath! – and then throw them away as who has the time?
