A handful of mussels for dinner.
I stopped by the fishmongers stall on Friday.
I hadn’t meant to. I was on my way to buy ice cream. What stopped me was the mussels.
I don’t like mussels, not really. But these were different. They were small, less than an inch, and the most beautiful irridiscent blackyblue. When I got the home I scrubbed them clean, pulled out their beards and let them sit in cold water while I figured out what to do with them.
Thanks to this lovely blog I decided to pan roast them. It’s so indecently easy, just heat your pan up then chuck in your cleaned mussels. You need your pan to be really really hot, and don’t crowd them -the mussels should hiss and steam when they hit the pan. Leave the mussels alone, don’t stir, and in a minute or two they’ll start popping open. Quickly scoop them out as they open and no time at all you’ll have dinner on the table. Melted butter and a generous hand with the seasoning is all you need to complete.
Remember how I said I didn’t like mussels? Well, I’m converted. Pan roasted, pulled off the heat just as they open, the mussels keep all their precious juices and are tender and succulent. But even better than that is the smell. Salty, smoky, seasidey. Close your eyes and just for a second you´re on a beach at a BBQ.