Graham's Mediterranean Mussels
Graham's Mediterranean Mussels
Serves: to serve 4
Prep Time: 15 Minutes
Cook Time: 20 Minutes
Ready In: 35 mins
ingredients
FOR THE MUSSELS
2 lb - uncooked mussels
¼ pint - dry white wine
2 oz - butter
1 - onion
1 stick - celery
- bouquet garni
FOR THE REMAINDER
3 tablespoons - duck fat
1 medium - onion
2 cloves - garlic
1 bulb - fresh fennel
1 x 12oz can - chick peas in brine
1 - lemon
¼ pint - white wine
- salt and pepper
20 - 30 stalks - fresh chives
- crushed chili flakes
2 lb - uncooked mussels
¼ pint - dry white wine
2 oz - butter
1 - onion
1 stick - celery
- bouquet garni
FOR THE REMAINDER
3 tablespoons - duck fat
1 medium - onion
2 cloves - garlic
1 bulb - fresh fennel
1 x 12oz can - chick peas in brine
1 - lemon
¼ pint - white wine
- salt and pepper
20 - 30 stalks - fresh chives
- crushed chili flakes
directions
- Cook the mussels. Strain off all the liquid and solids retaining only the mussels. Set to one side to cool a little, then remove the shells.
- Cut the fennel in half (you'll only be using one half in this recipe). Slice it thin. Peel and chop the garlic. Drain the chick peas and rinse them in fresh water. Chop the chives and grate (shred) the zest from the lemon.
- Peel and chop the onion. Melt the duck fat in a large frying pan (skillet) and add the chopped onion. Cook gently for 5-6 minutes until translucent. Increase the heat a little and add the olive oil, garlic and fennel and sauté for about 4 minutes.
- Add the chick peas, white wine and lemon zest. Allow everything to come to the simmer, then add the shelled mussels. Season well with salt and freshly ground black pepper. Allow the mussels to come quickly back to heat (without further cooking) then sprinkle in the chopped chives and a pinch or two of chili flakes. Remove from the heat and serve immediately with crusty whole wheat bread.
