1 kilo fresh mussels
2 tablespoons olive oil
3 cloves garlic
1 small onion finely chopped
1 small chilli seeds removed and finely chopped
1 teaspoon grated ginger
1 stick celery, leaves removed and chopped finely
4 rashers pancetta finely cubed
1 glass white wine
fresh ground pepper
2 tablespoons fresh herbs (marjoram, mint and parsley)
Wash mussels under cold running water, remove any beard attached, and discard any that remain open when tapped. Heat olive oil in a heavy based saucepan add pancetta, crushed garlic, onions, celery chilli and grated ginger, fry gently. Add mussels, wine and cover with lid. After 5 minutes open lid, add fresh pepper and herbs, stir and serve piping hot!
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