Mussels Stew packed with delicious flavours, have it toasted bread.
Prep Time20mins
Cook Time30mins
Course: Appetiser, Main Course
Cuisine: American, British, European
Keyword: Mussels, Mussels Stew, Stew
Servings: 4
Author: Gayatri Singh
Ingredients
400gMussels or cockles or mix of both
1bigbanana shallot or red onion medium diced
2clovesgarlicchopped
1tomato deseeded and diced
3tbsptomato canned puree or passata
1tspsmoked paprika
1tsppaprika or red chilli powder
1/4tspturmeric powder
A pinch of saffron
1fresh baby leafoptional
1/2cupgin
250mlwater
2tbsppernod
salt to taste
1tbspolive oil
coriander garnishing
Instructions
Wash and scrub the mussels well, take the beard off. Soak them in salted water for 15 minutes. Heat a pot and tip the mussels in with ½ cup of water. Cover the pot for 2-3 minutes. They will open and be ready. Take them out of the pan and strain the water. You can use this water for cooking but I don’t like to use it.
In a different saucepan heat oil, add in the bay leaf, garlic and shallot or onion. Saute for 2 minutes, add in the gin and reduce it by half. Now add in the tomatoes, passata and saffron and all the spices. Sweat the tomatoes for 2 minutes.
Add in the salt, water and bring it to a gentle boil. Add in the opened mussels and cover the pan. Cook for 2-3 minutes. Add in the pernod and mix well.
Garnish with coriander and serve hot with toasted bread!Enjoy.