Ingredients:
- 4 garlic cloves, chopped
- ½ tsp crushed dried chillies
- 2 tbsp tomato paste
- 200 ml sherry
- Salt & pepper to taste
- 2 tbsp olive oil
- 800g fresh or frozen mussels
- ½ bunch of fresh parsley
- ½ bunch fresh coriander
- Crème fraiche
- 60g butter
- Zest and juice of 2 lemons
Instructions:
- Heat a large sauté over high heat.
- To a bowl add the mussels, garlic, chilli flakes and tomato paste, then add to the hot pan all at once with olive oil.
- Season with salt and black pepper. Then add the sherry and stir to combine.
- Add the butter and cover with a lid and allow to cook for a few minutes until the mussels open, if using fresh.
- Turn off the heat, stir through the freshly chopped herbs.
- Garnish with lemon juice and zest and crème fraiche.
- Serve with crusty bread.
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