Ingredients:
- 2 tbsp butter
- 1 cup sliced leeks (100 g)
- 1 cup sliced carrots (100 g)
- A pinch of salt
- 3/4 cup dry white wine (200 ml)
- 4 1/2 lb (pre-cleaned) mussels (2 kg)
- 1 cup sea beans/samphire/zeekraal (50 g), washed
- 1 cup flat leaf parsley, roughly chopped
Preparation:
Rinse the mussels and discard any that have broken shells. Tap the open mussels on a hard surface and if they do not close within a few moments, throw them out too. Heat the butter in a large saucepan and fry the leeks and carrots until softened. Add salt, wine and the mussels. Cover the pan and cook for 5 minutes, or until the mussels have opened. Do not overcook. Throw out any mussels that have not opened.Meanwhile, boil a kettle of water. Cut the ends off the sea beans/samphire and put them in a sieve. Pour the boiling water over them. Strain. Plate the mussels up immediately, with a tiny drizzle of the cooking liquid, some of the carrots and leeks, a toss of the sea beans/samphire and a scattering of freshly chopped parsley. This dish is good with crusty white bread or thick cut fries and mayonnaise.
Makes enough mussels for 4 people.
TIPS:
Rather be safe than sorry with mussels: You should always discard broken or open shells before you cook them and discard any closed shells afterwards. They cook quickly, so make sure you do not overcook them.
There seem to be a myriad of names for samphire or sea beans. It is also known as salicornia, glasswort, pickleweed, and marsh samphire. The Dutch name is zeekraal.
Do not throw away your stock. Sieve it and keep it for making mussel soup!
