As well as dining out and attending events to see what local restaurants, suppliers and businesses have to offer, we do cook at home. Some nights are simpler affairs, with repetitive or traditional favourites like anyone enoys. Occasionally, some inspiration is needed!
With spring showing it’s face (sort’ve) and the fact we are surrounded by beautiful coastlines, we thought something a bit lighter and fishy would give enough inspiration yet still a bit of comfort in the seasonal transition. So we asked Mitch Tonks for a couple of recipes and here is the first of 3 which will be live on a Wednesday for you to enjoy and perhaps plan a suprise meal for yourself or a loved one, or even take the pressure off entertaining some weekend guests. Enjoy – LH
Mussels with Chilli, Wine and Bay
A huge favourite at The Seahorse and Rockfish. I’m not a fan of cream in mussels just their own juices and a splash of wine is good for me. Try mussels from a few different places you will be amazed at how different they can taste and eat depending on the environment from which they are harvested. I prefer those grown at sea with small shells and big silky meats.
Serves 2 to start; you will need –
Allow 350gm per person, ensure they are washed and beards pulled off
2 bay leaves
2 small dried birdseye chillis
1 shallot very finely chopped
Good knob of butter
Handful finely chopped parsley
Splash of wine
Clove garlic finely chopped
Tablespoon of Olive oil
Melt the butter and olive oil in a pan and add the shallots and garlic to soften. Add the parsley and bay and crumble in the chilli.
Add the mussels and toss in a pan to coat the shells well. Add the wine, cover and allow the mussels to steam open, discard any that don’t. Pour into a bowl and serve with crusty, grilled or fried bread.
© Mitch Tonks