Steamed Mussels with 'loadsa' garlic & fries
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La Closerie Des Lys Rose...Yum!
Ingredients ~ Prep time 15mins ~ Serves 4
- 1kg mussels, scrubbed, debearded
- 250ml (1 cup) fish stock
- 125ml (1/2 cup) dry white wine
- 1 tbs olive oil
- 5 sprigs fresh thyme
- 3 garlic cloves, finely chopped
- 3 fresh bay leaves
- 1 vine-ripened tomato, finely chopped
- Crusty bread, to serve
Method
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Select a large saucepan. Add enough water to the pan to just cover the rack. Cover with a lid and bring to the boil over high heat.
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Place mussels in a large heatproof bowl. Pour the stock, wine and oil over the mussels and sprinkle with thyme, garlic, bay leaves and tomato.
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Reduce heat to medium. Place bowl on the rack in the saucepan. Steam, covered, for 6 minutes or until mussels begin to open. Discard any unopened mussels.
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Divide mussels among serving bowls. Serve immediately with crusty bread and fries.