- 2kg fresh mussels
- 2 tsp olive oil
- 1 onion, thinly sliced
- 2 red peppers, deseeded
- and thinly sliced
- 1 garlic clove, thinly sliced
- 1/2 tsp smoked paprika
- pinch saffron
- 500ml fish stock
- large handful fresh parsley leaves, chopped
- Sort the mussels following the tip (right). Clean under running water, removing any barnacles or stringy beards with a cutlery knife.
- Heat the oil in a very large pot (with a tight-fitting lid) over medium heat. Fry the onion and peppers for 10 minutes or until softened, then add the garlic, paprika and saffron, and fry for 1 more minute. Stir in the fish stock and half the parsley, and bring to the boil.
- Tip the sorted and cleaned mussels into the pot. Cover and simmer, shaking occasionally, for 5 minutes or until the mussels have fully opened. (Discard any that remain closed.) Divide among four large bowls, scatter over the remaining parsley and serve immediately with some bread, if you like.
- Tip: To store fresh mussels safely, keep them in an open bag in the fridge, covered lightly with damp paper towels. (Do not submerge in water for prolonged periods of time.) To clean, put in a colander under cold running water. Check to make sure the mussels are alive – the shells should be tightly closed. (Give them a sharp tap on a work surface if they aren’t.) Discard any that haven’t closed after 30 seconds or that have broken shells.
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