About this recipe
A guest recipe from Dr Mark Hyman’s book “What the heck should should I eat?”: “Mussels are one of the tastiest foods from the sea, and this salty, spicy blend of flavours only emphasises how sweet and satisfying they are. A great source of protein, these are absolutely perfect as an appetiser or as a larger meal-size serving.”
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- 4 large garlic cloves
- 2 tablespoons capers
- 4 anchovies
- 1 small dried red chile
- ½ teaspoon sea salt
- 1 tablespoon extra virgin olive oil
- 500mls chicken stock
- 1 kg mussels, rinsed well, beards removed
- 25g parsley leaves, roughly chopped
- zest of 1 lemon and juice
Combine the garlic, capers, anchovies, red chile, and sea salt on a cutting board and chop until they become a paste. (You can also use a mortar and pestle if you have one)
Warm the olive oil over medium-high heat in a large pan
Add the prepared garlic paste and cook in the oil for about 2 minutes, stirring often. Pour in the chicken stock and bring to a boil. Carefully add the mussels.
Place the lid on the pot and steam the mussels until all have opened up, 4 to 5 minutes. Add the parsley and lemon zest and toss.
Divide the mussels between two bowls, then pour ¾ to 1 cup of broth over them and serve.