The method for cooking the mussels here is slightly unusual, in that it involves two dry pans and only the natural moisture of tomatoes and the mussels to steam open the shellfish. The result is rather special: intense flavours and beautifully plump mussels. Take this to the table the moment it’s ready, so the mussels are hot and freshly opened and the breadcrumbs crunchy.
40g | unsalted butter |
4 | garlic cloves, peeled – 2 finely crushed, 2 roughly chopped |
50g | fresh breadcrumbs (made from crustless bread) |
5g | fresh dill, finely chopped |
5g | basil leaves, finely chopped |
5g | parsley leaves, finely chopped |
1 | lemon – finely grate the zest, then juice, to get 1½ tbsp |
1kg | mussels, cleaned (discard any with open or damaged shells) |
200g | cherry tomatoes |
60ml | olive oil |
2 | sprigs fresh rosemary |
flaked sea salt |
Tag @ottolenghi on Instagram and hashtag it #ottolenghi so we can see all the deliciousness!
Follow @Ottolenghi on Instagram and tag your images with #Ottolenghicookoftheweek
Be the first to add a cooking note