Mussels with Chilli and Almonds (4)

Mussels in a spicy and nutty sauce from Thomasina Miers.

Mussels with Chilli and Almonds (4)
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Mussels with Chilli and Almonds (4)
Print Recipe
Ingredients
Servings:
Instructions
  1. Tear open the chipotles, discard the seeds and toast the flesh for 30-40 seconds in a medium-hot dry frying pan, until they smell fragrant. Transfer to a small bowl, add boiling water to cover and leave to rehydrate. (If using fresh chillies, omit this stage.)
  2. Meanwhile, scrub clean the mussels and remove their beards.
  3. Bash the almonds to small crumbs with a pestle and mortar (or put them in a plastic bag and whack with a rolling pin). Mix the nuts, garlic and shallots into the softened butter and season generously. If you prefer something smoother, blitz in a food processor.
  4. Once the chipotles are soft, finely chop and put them in a bowl with the parsley and the lemon juice and zest.
  5. Gently heat the vermouth in a small saucepan. Heat the oil in a large pan with a lid and, when it’s smoking hot, throw in the mussels, cover, shake the pot a few times, then leave on the flame for a minute.
  6. Pour in the hot vermouth, cover and leave the mussels to steam open – they’ll take five to eight minutes. Once the mussels are open, pour the cooking juices through a fine sieve into a bowl, holding back the mussels in the pan with a spoon. This will get rid of all the grit.
  7. Put the mussels back on a high heat and add the butter mix. Cook for a few minutes, stirring, then add the chipotles, parsley, lemon, and the reserved mussel juices. Serve in large heated bowls with crusty bread.
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