If you have any leftover Prosecco this festive period (god forbid!), share a tipple with your Scottish shellfish, mussel-loving friends!
Ingredients:
- 1 garlic bulb
- 3-4 spring onions or shallots
- Olive oil
- Half a bottle of Prosecco or Champagne
- 1lb mussels (serves 2 as a starter)
- Fresh crusty bread
Serves: 2
Method:
- Prepare Ingredients: Gently fry freshly crushed garlic and finely sliced spring onions or shallots in a little olive oil. Avoid using strong-flavoured onions to let the mussels’ flavour shine.
- Add Prosecco: After about 30 seconds, pour in half a bottle of Prosecco or Champagne and bring to the boil with the lid on.
- Cook Mussels: Add the cleaned mussels (scrubbed and beards removed) to the pot. Cook for 1 minute. Stir and check if the mussels have opened. Cook for another 1-2 minutes if needed.
- Serve: Ladle the mussels and broth into bowls, serve with chunks of crusty bread, and enjoy the delicious broth. Be cautious with seasoning as the mussels add natural salt.
Enjoy your festive mussels!