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Prep time: 15 mins
Cooking time: 15 mins
1 tbsp vegetable oil
2 garlic cloves crushed
1 small online very finely chopped
1 small spicy sausage (40g in weight) chorizo or merguez are perfect
75ml dry white wine (or water)
Pinch of crumbled reduced salt fish stock cube
1.5 Kg of fresh mussels, washed and scrubbed – discard any that are open and don’t close when tapped before cooking
2 tbsp chopped fresh parsley
Heat the vegetable oil in a large deep saucepan until hot then add garlic and onion and cook for one minute.
Thinly slice and add the sausage and sauté on high heat for 4-5 minutes.
Pout in the white wine or water, and add the pinch of stock cube. Bring to the boil and cook for 3 minutes.
Stir well then add the cleaned mussels. Cover with a tight fitting lid and cook for 4-5 minutes until all of the mussels have opened. Shake the pan occasionally.
Open the lid and check the mussels have opened. Discard any that have remained closed.
Stir in the parsley and taste the liquor. Add black pepper to taste – you shouldn’t need to add any salt.
Spoon out the mussels to serve and add a squeeze of lemon juice. (Best served in a deep serving bowl)
Pour the cooking liquor over the mussels equally and enjoy!