Mussels Piri-Piri

Serves
2-4 people

Ready in
30 minutes

Ingredient List

2.5kg Mussels (scrubbed and checked through for broken or dead mussels)

330ml Cider (dry is best)

1 can White beans (Cannelini, Flagolet or Haricot work and best you can get!)

½ Hispi cabbage (sliced into cm wide strips)

2 Bay leaves

2 cloves Garlic (peeled and smashed)

25ml Extra virgin olive oil

4 slices of good sourdough (cut around 25mm thick)

A bottle of My Wave

Method

Place the prepared mussels in a large bowl and add the cider and the bay

Strain a can of white beans and rinse briefly. Reserve

Place a wide pot on the stove and heat (it is important that this has a tight fitting lid!)

Toast the sourdough slices (on a hot chargrill preferably)

When the pot is hot add the olive oil along with the garlic and cabbage

If they instantly start to fry then add the mussels, cider and bay, covering the pan immediately

Line one bowl with a colander and another bowl with a fine mesh sieve

The mussels will now steam under cover. Shake a few times, adding around 100ml of My Wave. The mussels will not take any more than 2½ minutes to cook. They will start to open and when the majority have, they are ready

Strain into the colander, capturing all the juices. In turn strain the juices through the fine mesh sieve and add the white beans

Place the slices of grilled bread in the bottom of large serving bowls

Spoon the steaming mussels equally between each bowl and pour the Piri-Piri cooking juices over the top

Serve with more My Wave and/or a good Aioli

Enjoy!