LESLEY WATERS COOKERY SCHOOL 

Mussels with Sherry

Ingredients

For the Mussels:

  • 1kg mussels, cleaned

  • 2tbsp olive oil

  • 1 shallot chopped finely

  • 1 garlic clove, crushed

  • 2 wine glasses of dry white wine or sherry

  • 1 red large chilli, deseeded and finely chopped

  • 4tbsp flat leaf parsley, roughly chopped

    

For the Garlic Hunks:

  • 4 thick cut slices country rustic bread (with a dense texture is best)

  • 1 large cloves garlic, peeled

  • 2 tablespoons extra virgin olive oil

  • Salt and freshly ground black pepper

 

Method

1. Heat the oil in a large pan, add the garlic and cook for 1 minute.

2. Add the sherry, chilli and parsley and season well. 

3. Allow to bubble for 30 seconds then, add the mussels, cover with a lid and cook for 3-4 minutes until opened and cooked.

4. Serve hot on top of garlic bread hunks.

For the Garlic Hunks:

1. Preheat the grill.

2. Toast the bread doorsteps on both sides. Remove from the grill and whilst hot, rub one side with the garlic cloves. Arrange the garlic hunks on a wooden board, drizzle over the extra virgin olive oil and season with a little salt and freshly ground black pepper.

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