Mussels Xerem with Coriander

  • Serves: 4
  • Cooks in: 30 mins
  • Difficulty: Medium
Ingredients

60 gr of coursed polenta
1 kg of mussels
½ punnet of coriander cress
Tabasco to season
Sea salt to season
2 steams of parsley with leaves
Olive oil to drizzle
30 gr of unsalted butter
200 ml of water 

Method

Clean the mussels from their beards and scrub them to remove any dirt.

Take a medium sized pot, drizzle some olive oil and add the mussels and parsely. Cover and cook over low heat until the mussels are all open. Remove from the pot and de-shell them into a shallow bowl or plate. Pass the cooking liquid through a fine sieve or a cloth and keep aside.

In a medium size pot drizzle some olive oil, then add the polenta and stir. Add the mussel juices and cook over low heat, then add the water and season with salt, cracked pepper. Stir the pot continuously to prevent it sticking to the bottom.

Once the polenta is cooked remove from the stove and add the mussels and butter. Season with tabasco and serve. Sprinkle coriander over the top to garnish.