An Annabel Langbein recipe
1.5kg live mussels
2 tablespoons olive oil
1 medium red onion, finely chopped
2 chorizo sausages (150g), chopped
4 cloves garlic, crushed
½ cup dry white wine
¼ cup torn coriander leaves
pangrattato (recipe below)
Scrub mussel shells and remove beards, discarding any mussels that do not close.
Heat oil in a large, deep frypan or pot. Cook onion over medium heat for 5 minutes until starting to soften then add chorizo and garlic and continue cooking for a further 5 minutes, stirring occasionally. Increase heat to high and add wine and mussels. Cover and cook until mussels open (3-5 minutes), discarding any that stay closed.
To serve, sprinkle with coriander leaves and pangrattato. Serves 6 as a starter
4 tablespoons olive oil
2 cloves garlic, crushed
2 tablespoons finely chopped thyme leaves
3 cups fresh breadcrumbs (made from
4 slices white bread)
Mix oil with garlic, thyme and breadcrumbs. Spread on a baking tray and bake at 180°C for 20 minutes or fry over medium heat until crispy. Leave to cool and store in an airtight container; keeps fresh for about 2 weeks.