Lovely People, it's about time if you've never eaten or cooked mussels before to try some.
Were going to do Angry Mussels
So Chilli, garlic and tomatoes. Were going to have them just opened with the broth.
Were going to have them over toast, and were going to have them with some beautiful spaghetti
There is nothing negative that these bad boys do, they clean the water, they're full of goodness, they're absolutely delicious
they take about 4 minutes to cook so it's the ultimate fast food. Now, you can get these fish monger to prep these for you
they just wash them and pull a little beard off like that, they're really really simple to do
If there's any that are open just get rid of them
Iv'e got a pan of boiling water and I've got a griddle pan, those 2 things signify taking the beautiful mussels, two ways
So first up, salted boiling water, lets the get the pasta or the linguine, grab it with two hands, twist it, and then when it goes in it'll spiral around
and then it wont stick together
So a nice little tip there
Put the pan straight on there, for here we're going to do a beautiful crostini right
So we're going to get a nice chunk of interesting bread and then we're going to do a piece of toast
Turn that down nicely. Now in here were going to do Angry Mussels, so Arrabiata sauce an Italian sauce
based around chilli, garlic and some beautiful tomatoes
take the little ends off the chillis
the seeds are the really hot part and we want to get rid of those
cut it into little strips
Olive oil, a couple of table spoons goes in, go straight in with the chilli
and bring it up from a cold pan to hot, so it really kind of stews the chilli in the oil
and then I want to slice up some garlic, two or three cloves
will be just fine
this is super fast food, this will be done in the time that it takes to cook the spaghetti
no problem at all
in with the garlic, lets change up the traditional kind of parsley, basil, herb. I can see rosemary, fantastic, we go straight in
and they go into the oil, and the flavour is really meaty, really savoury
Have a little look at that, really really nice, absolutely gorgeous
So back on here, turn the heat up
Oh I tell you what might be nice, a little bit of lemon zest
just a couple of strokes, it'll make all the difference
Oh I can smell it already
The minute this garlic starts to look golden, straight in with the mussels
a little bit of white wine, I just want a gesture. It's on full whack and we're going to go in with the tomatoes
now, you want plum tomatoes and then use your hands to really scrunch the tomatoes through your hands so you get a nice
nice, rustic tomato sauce with white wine. Right, lid on top
4 minutes, or until they've all opened and they're going to be incredible
With the toast, to transform it, just get one clove of garlic cut it in half, rub it once, twice, three times
4 round the rim, that it very very nice, really really pungent
and gorgeous
Look at that, so you can tell when these mussels are cooked when they've pinged open, were going to have them just open
like that with the broth, beautiful
So take in the juice from the bottom, we can just have a little taste
that little bit of lemon zest is properly just made the whole thing incredible
You've got a lot of juice coming out there and that juice as well loves to go on things that suck up flavour
couscous, rice, pasta, bread
absolutely fantastic
so plain open mussels, simple and beautiful
Then we've got the toast, and we're going to put the mussels on top and of course all of that juice just goes straight into the toast, it sucks it all up
and it just makes it slightly more substantial
And then on the last bit we're going to go in with the pasta
and then when the pasta's slightly under, what it's going to do is suck up that lovely flavour
Look at that
Linguine with mussels, super super delicious, I would finish that with good olive oil
absolutely gorgeous, enjoy it. Mussels, angry style
With Linguine, on toast and as they are. Happy days