Sunday, 10 November 2013

Morish Mussels

I'm going through a Mussel craze at the moment, every week I hope for left overs after the market so that hubby and I can share a feast of Mussels. 

We sell out most weeks so I've had to be sneaky and actually buy some from myself and hide them away.

So these are my last three experiments and I'm happy to say they were delish. So much so that I had to blog the recipes quickly so I wouldn't forget. Apologies for the quick cell phone picks, we just could wait to tuck in.

For more information on Mussels, their cooking and harvesting please check out one of my older posts: Mussels an open and shut case

Recipes that follow:
Mussels with chorizo and beer
Mussels with peas and wine
Mussel Chowder

Mussels with chorizo, beer and tomato
Feed 2 to 3
Delicious, rich and spicy

1kg mussels cleaned and de-bearded
1 bunch leeks, sliced
a few sprigs thyme
1 tin, whole peeled tomatoes
1 Chilli, de-seeded and chopped
a little butter
1 Chorizo
1 glass of beer - a wine glass
a handful flat leaf parsley
  1. Slowly sauté the leeks in a little butter to soften but not colour.
  2. Add the chorizo and allow to cook slowly for around 3 minutes.
  3. Add the tomatoes, garlic and thyme, stew slowly for 10 to 15 minutes until thick.
  4. Pour in the beer. Turn up the heat.
  5. Top with mussels.
  6. Steam for 5 minutes, until all the mussels have opened.
  7. Finish off with a handful of flat leaf parsley.
The tomatoes and beer make a lot of juicy sauciness, perfect to mop up with some fresh ciabatta.

Mussels with peas
Serves 2-3
Peas, leeks, fennel and wine go so well with Mussels 

1kg Mussels
1 bulb fennel
1 bunch of leeks, sliced
a little olive oil
2 cloves garlic
1 cup peas
A few sprigs of thyme
black pepper
2 glasses of white wine

  1. Fry the leeks and fennel a little olive oil.
  2. Add the garlic and wine and allow to simmer for 8 to 10 minutes until the fennel and leeks are soft. Add more liquid (wine or stock if necessary)
  3. Toss in the Mussels.
  4. Steam the Mussels until they open - about 5 minutes.
  5. Remove the Mussels from the pot.
  6. Add the peas and simmer until just cooked.
  7. Add the butter little by little stirring in-between to emulsify.
  8. Finish the sauce with a handful of parsley.
  9. Add the Mussels, season and serve.
Mussel Chowder
Serves 4 to 6

1 bunch leeks, sliced
2 sticks celery, sliced
1 onion, finely diced
A few sprigs of thyme
3 potatoes, peeled and cubed
1.2 litre fish or chicken stock
250g frozen mussel meat (1 cup)
a handful of chopped parsley
1 250ml tub cream
salt and pepper
Fresh Mussels

  1. Fry leeks and onions in a little butter
  2. Add potatoes, stock and thyme
  3. Allow to simmer until potatoes are just soft
  4. Add the frozen Mussels
  5. Cook for 2 minutes
  6. Blend in the food processor
  7. Add the cream.
  8. When you ready to serve, toss in the cleaned Mussels or defrosted frozen 1/2 shell mussels
  9. Simmer slowly until the Mussels open
  10. Add parsley and serve

So its that easy, so easy in fact you probably don't even need a recipe - Mussels love booze, thyme, garlic and cream. Get yourself some fresh mussels and start your own delicious experiments.


  1. Just looking through your delicious Mussel recipes and wonder how many people braai their Mussels? They are simply awesome but of course must be carefully placed to open in an upright position and they cook in their juices.

  2. Hi Stephen, I think you first told me how to braai Mussels and we just love them. It's such a fun way to start a braai with all the guests standing around the fire waiting for their Mussels to open and then quickly devouring them...yum