2 tbsp (1 oz) 25 g butter
2 tbsp oil
4 celery sticks, sliced
1 red and 1 yellow pepper, cored, seeded and diced
2 cloves garlic, crushed
5 cm strip of lemon rind
1 bay leaf
2 litres fresh mussels, scrubbed clean
6 tbsp dry white wine
salt and freshly ground black pepper
125 g fresh white breadcrumbs
4 medium eggs
2 tbsp single cream
1/4 tsp turmeric
2 tbsp grated Parmesan cheese
1 tomato to garnish
2 tbsp oil
4 celery sticks, sliced
1 red and 1 yellow pepper, cored, seeded and diced
2 cloves garlic, crushed
5 cm strip of lemon rind
1 bay leaf
2 litres fresh mussels, scrubbed clean
6 tbsp dry white wine
salt and freshly ground black pepper
125 g fresh white breadcrumbs
4 medium eggs
2 tbsp single cream
1/4 tsp turmeric
2 tbsp grated Parmesan cheese
1 tomato to garnish
method
1. Heat the butter and oil in a shallow, flameproof casserole. Add the celery and peppers and saute until softened.
2. Add the garlic, lemon rind, bay leaf, mussels (check that none are opened), and wine. Season with salt and pepper to taste.
3. Cover and cook over high heat for 2 to 3 minutes, shaking the pan constantly. Remove the opened mussels, cover the pan and cook for 1 minute. Discard any mussels which have not opened. Drain and reserve the liquid from the casserole.
4. Pull off and discard the empty top shell from each mussel. Return the mussels, still in their bottom shells, to the casserole, and sprinkle with the breadcrumbs.
5. Beat together the eggs, cream, 6 x 1 tsps of the reserved cooking liquor, turmeric, and salt and pepper to taste. Pour over the mussels and scatter the cheese on top. Cook in a preheated moderately hot oven 200°C, 400°F, Gas Mark 6, for 10 to 15 minutes, until set and golden.
6. Garnish with tomato quarters and serve with a pasta salad.
2. Add the garlic, lemon rind, bay leaf, mussels (check that none are opened), and wine. Season with salt and pepper to taste.
3. Cover and cook over high heat for 2 to 3 minutes, shaking the pan constantly. Remove the opened mussels, cover the pan and cook for 1 minute. Discard any mussels which have not opened. Drain and reserve the liquid from the casserole.
4. Pull off and discard the empty top shell from each mussel. Return the mussels, still in their bottom shells, to the casserole, and sprinkle with the breadcrumbs.
5. Beat together the eggs, cream, 6 x 1 tsps of the reserved cooking liquor, turmeric, and salt and pepper to taste. Pour over the mussels and scatter the cheese on top. Cook in a preheated moderately hot oven 200°C, 400°F, Gas Mark 6, for 10 to 15 minutes, until set and golden.
6. Garnish with tomato quarters and serve with a pasta salad.
serving amount
serves 4
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