Fish of the month
Steamed mussels from the Devon coast with bay and chilli
2 cloves garlic, finely chopped
1 shallot, finely chopped
Glass of dry white wine
2 bay leaves
1 small red chilli, de-seeded and finely sliced
Prepare the garlic and shallots.
Gently sweat the garlic and shallots and red chilli in the olive oil until softened. Do not brown. Add the wine, boil for a minute and then add the mussels and bay leaves. Replace the lid and cook, giving it a shake from time to time. The mussels are ready when they have opened be sure to discard any that do not. Spoon the mussels and juice into serving bowls and serve with crusty bread.