Mussels. Cheap, quick, easy. I think everyone should eat mussels.
Cuisine :
Jamie Oliver
Serves : 4
Difficulty :
Easy
Duration :
15 minutes
Calories : 549
INGREDIENTS
· Mussels
o olive oil
o 3 cloves of garlic
o 2 heaped tsp harisa
o 2 x 400g tins of chopped tomatoes
o ½ bunch of fresh coriander
o 2 preserved lemons
o 1 pinch of saffron
o 2 ½kg mussels, scrubbed clean and debeared
· To serve
o 1 ciabatta loaf
o
1 small soft round lettuce
o ½ a cucumber
o a few springs of fresh mint
o ½ a lemon
o 4 tbsp fat-free natural yoghurt
o ½ a clove garlic
o 90g jar of sun-dried tomato tapenade
METHOD
Ingredients out • Large high sided roasting tray, low heat • Liquidizer • Food processor (fine slicer) • Large griddle pan, high heat pan, high
heat
START COOKING
Pour 2 tablespoon of oil into the roasting tray • Squash in the unpeeled garlic through a garlic crusher and stir in the harissa • Pour the tomatoes into the liquidizer with most of the coriander, salt, pepper, the preserved lemons and the saffron, puree, then pour into the tray and turn the heat up.
Bring the sauce to boil, then stir in the mussels (throw away any open ones that don't close when tapped) and cover well with a double layer of tin foil, pinching it at the sides to seal (use a tea towel to protect your hands) • Cut the ciabatta lengthways into quarters and put on the griddle pan, turning when golden and charred • Cut the lettuce into quarters and place on a big board
Using a box gratter, coarsely grate the cucumber in long strokes, add a good pinch of salt, then toss and squeeze to get rid of the excess salty liquid, and pop in a bowl • Rip off the top leafy half of the mint, finely chop it and add to the cucumber with the lemon juice and the yoghurt, then season to taste and spoon over the lettuce • Check to see if the mussels have opened up (throw away any that remain closed), then sprinkle with the remaining coriander leaves, correct the seasoning of the sauce and serve with the toasties and salad
START COOKING
Pour 2 tablespoon of oil into the roasting tray • Squash in the unpeeled garlic through a garlic crusher and stir in the harissa • Pour the tomatoes into the liquidizer with most of the coriander, salt, pepper, the preserved lemons and the saffron, puree, then pour into the tray and turn the heat up.
Bring the sauce to boil, then stir in the mussels (throw away any open ones that don't close when tapped) and cover well with a double layer of tin foil, pinching it at the sides to seal (use a tea towel to protect your hands) • Cut the ciabatta lengthways into quarters and put on the griddle pan, turning when golden and charred • Cut the lettuce into quarters and place on a big board
Using a box gratter, coarsely grate the cucumber in long strokes, add a good pinch of salt, then toss and squeeze to get rid of the excess salty liquid, and pop in a bowl • Rip off the top leafy half of the mint, finely chop it and add to the cucumber with the lemon juice and the yoghurt, then season to taste and spoon over the lettuce • Check to see if the mussels have opened up (throw away any that remain closed), then sprinkle with the remaining coriander leaves, correct the seasoning of the sauce and serve with the toasties and salad
