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Lesley Smith

Mussels in Sherry & Shallot Broth

I didn't know how to cook Mussels, but as long as we stick to the steaming, it seems we can cook them in just about anything we want to.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6
Course: Mains
Ingredients Method

Ingredients
  

  • 1 kg Live Mussels
  • 4 Shallots Chopped
  • 1 Clove of Garlic Chopped
  • 1 tablespoon Butter
  • 2 tablespoons Olive Oil
  • 200 ml Sherry
  • 1 Lemon Juice Squeezed
  • Salt and Pepper To Taste
  • 200 ml Water
  • 2 teaspoons Chopped Parsley

Method
 

  1. Mussels need to be cleaned, rinsed several times and have any traces of beard removed. Most prepared Mussels will be prepared for you just to rinse with perhaps a little beard to remove, but with wild Mussels you need to take a little more care.
  2. Tap the shells of any Mussels whose shells are open when you are clearning. If there are any Mussels with open or broken shells left, remove them and bin. I only had to discard 3 Mussels out of my bag. Mussels must be cooked live, so they need to be fresh.
  3. Use a large pan, add the olive oil, butter, shallots and garlic. Shallow cook until the shallots are soft and then add the water, sherry, parsley, lemon juice and a touch of salt and pepper. Simmer for a minute while stirring.
  4. Add the live Mussels to the pot and steam them for 5 - 10 minutes. Mussels don't take long to cook. Shake the pan a couple of times while cooking to move the broth and the Mussels around. When the shells open, the Mussels are ready.
  5. Remove any unopened Mussels and serve them in a dish with their broth and some bread.