Huge steaming bowls of these yellow beauties feel like a celebration but they are so easy! They’re comforting, totally delicious and full of goodness, with a little extra in these for winter! More iron than steak, rich in calcium and Omega 3’s they’re a juicy joy to watch your kids devour. I got my youngest to work and help with the de-bearding which he loved and meant it was a speedier scene.
I can’t get enough of these, and they’re easy to get hold of and cheap when in season, so go and buy a few kilos, as you’ll always eat more than you think.
This classic recipe is super easy to put together, and I usually have most of the ingredients already so just get some chips going and you’re done.
*If you need a decent mussel delivery I can not recommend these guys highly enough, fresher than the supermarket by 3 days at least, and the beast flavour I can remember eating, plus they were almost beard-free so they made for less faffing and more eating time:
- 4 kg Mussels
- 50g butter
- 2 onions
- 1 tbsp ground turmeric
- handful parsley, chopped
- 450 ml white wine
- 250 ml double cream
De beard the mussels by running under cold water one by one and pulling any hairiness away.
Heat large casserole dish over medium heat and add the butter to melt gently. Pour in the finely chopped onions and heat, stirring occasionally until translucent.
Increase the heat and add the wine (using undrinkable plonk will make these uneatable too!) leaving to simmer for 3 minutes, before tipping in the shiny black mussels. Place the lid on and leave to heat through for 3-4 minutes until they are open. Pour in the cream, and a tablespoon of the parsley and with the lid on give them a shake before heating through for 1-2 minutes.
Serve piping hot in bowls with a shrinking of parsley over the top, with crusty bread, or hot chips.