Portuguese Mussels with Coriander
This is a very quick and easy recipe to prepare mussels at home, with coriander, white wine, garlic and shallots.
Equipment
- Colander
- Large pot with a lid
- Slotted spoon
Ingredients
- 4.5 lbs - 2 kg mussels
- 1/4 c - 30 gr all purpose or white flour corn flour also works
- butter
- 4 cloves garlic crushed and finely chopped
- 4 medium shallots finely chopped
- 1/2 c - 125 ml white wine
- 1 bunch coriander
Instructions
Roughly 2 hours before you want to eat
- Rinse off 4.5 lbs - 2 kg's mussels in a colander under a cold running tap. Scrub off any debris.
- Fill up your sink with cold water and stir in the 1/4 c - 30 gr flour.
- Add the mussels and leave them to sit in the cold water and flour mixture for 2 hours or so. The mussels will absorb the flour and filter out any grit that is stuck in their bodies.
When you're ready to eat
- Get the biggest pot (with a lid!) you can, place it on a medium heat and melt some butter in it.
- Once the butter has melted glaze off the finely chopped 4 garlic cloves and 4 shallots until they become translucent.
- Now chuck in the mussels, with 1/2 c - 125 ml white wine and bunch of coriander. Turn up the heat and put on the lid.
- Your mussels should be cooked in 5 to 10 minutes. Shake the pan vigorously every couple of minutes or so. Using a slotted spoon to move any mussels that haven't opened yet to the bottom of the pan every so often.
- Once all (or most) of the mussels have opened you are ready to eat. Use the first shell you empty as a little clamp to pick out the other mussels. DO NOT eat the mussels that haven't opened, they will make you very very ill.
Notes
Strain the left-over liquid to remove any grit, coriander, garlic and shallots and freeze this to use for risotto or soup. It will keep for up to 6 months in the freezer.