Ingredients
Serves 4
- 1kg fresh Mussels (2.2lbs), cleaned (remove the beard) and scrubbed
- 3 large Spring Onions
- 1/2 Onion, peeled and chopped
- 2 fat Garlic cloves, peeled
- 1 fresh Red Chilli
- Handful flat-leaf Parsley
- +-150ml Dry White Wine (5.2oz)
- 2 tablespoons Crème Fraiche/Fresh Cream (1oz)
- ½ Lemon
- 2 tablespoons Olive Oil (1oz)
- Prepare the Cobb with the frying dish and heat for 7 minutes, lid on.
- Add olive oil and sauté the onions, garlic, and chilli for 3 minutes.
- Bring the wine to the boil with the onions, garlic and chilli.
- Add the mussels and the cream.
- Place the lid on and steam in its own juices until the mussels are open.
- Discard any that did not open.
- Top with roughly chopped parsley and a squeeze of fresh lemon juice.
Recipe from Cobb Australia