I grew up in a city where seafood is abundant and mussels are just one of them, which are a good alternative for meat and a very good source of zinc and protein.
This dish is quick and easy to make. And since it is Ramadan, the dish reminds me sharing it with friends during iftar. The simple cream sauce goes well with crusty bread or some baked potato wedges. And you can even throw in some cooked pasta if you want to have a complete heavy dinner meal.
HOW TO MAKE IT
Prep Time: 15 minutes
Cooking Time: 5 to 6 minutes
Yield: serves 2 to 3
400g Fresh green mussels
50g leeks (chopped)
5g fresh dill leaves (chopped)
30ml white grape juice
300ml cooking cream
Salt and pepper to taste
Fresh dill leaves (chopped)
Wash the mussels in cold, running water and discard the open mussels that won’t close when squeezed.
Remove the tough, fibrous beards protruding from between the closed shells and scrape off any barnacles with a knife.
Give the mussels another quick rinse to remove all the unwanted pieces of shells and sand.
In a pan over medium heat, add oil and soften leeks until fragrant and starting to caramelise.
Add dill and mussels. Turn up the heat to high and add white grape juice.
Cover and cook for 2 to 3 minutes or until the mussels are open.
Add cream and cook for another minute or 2, or until sauce thickens.
Add salt and pepper to taste.
Remove from heat and spoon into serving bowl and garnish with parsley and dill.
Serve with focaccia or potato wedges on the side.
— Dinno Acerbo is the head chef at Hook & Cook Seafood Restaurant in Dubai.