By Matthew Luca .
I can never resist fresh mussels when I see them and this recipe is delightful. It's fresh and fizzy, this combination is gorgeous.
Ingredients
1 bag fresh mussels
1/2 onion finely chopped
2 cloves garlic crushed or finely chopped
1 tbsp. butter
300ml prosecco
1 tsp black pepper
1 teaspoon corn flour
handful of fresh parsley chopped
A few pan-fried scallops (optional)
Method
Add the onions, garlic and butter to a large saucepan and cook on a medium heat for a few minutes until the onions soften and the flavour of the garlic infuses into the butter. pour in the Prosecco and turn up to a high heat, when hot add the mussels (discard any open shells) and stir the mussels around the stock gently, then place a lid on the pan and leave for 3-4 minutes until the mussel shells have opened fully.
Using a colander train off stock into a separate pan, add the corn flour to the stock and stir continuously until thickened. You can strain off any lumps if necessary.
To Plate, Put the mussels in a large serving bowl discarding any that have not opened, pour over the stock reduction and garnish with chopped parsley and pan fired scallops if you have them.
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