Prep time
20 mins
Cooking Time
15 mins
Serves
2
Ingredients
Ingredients
- 1kg fresh mussels, cleaned and debearded
- 1 tbsp olive oil
- 2 garlic cloves, finely sliced
- 1 red chilli, finely sliced (adjust to taste)
- 150ml white wine
- 100g half-fat crème fraîche
- Zest and juice of 1 lemon
- Small handful fresh coriander, roughly chopped
Freshly ground black pepper
To serve
- Crusty bread or a green salad
Method
Method
- Check the mussels are fresh and discard any that remain open when tapped.
- Heat the olive oil in a large lidded saucepan over a medium heat. Add the garlic and chilli and cook for 1-2 minutes until fragrant but not coloured.
- Pour in the wine and bring to a simmer. Add the mussels, cover with a lid and cook for 4-5 minutes, shaking the pan occasionally, until the mussels have opened.
- Remove the pan from the heat and stir through the half-fat crème fraîche, lemon zest and juice. Add most of the chopped coriander and a good grind of black pepper.
- Discard any mussels that haven’t opened. Spoon into warm bowls and scatter over the remaining coriander.
- Serve immediately with crusty bread for dipping into the creamy, chilli-spiked broth.