Mussels in blankets

Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

A Cook’s Year in a Welsh Farmhouse

A Cook’s Year in a Welsh Farmhouse

By Elisabeth Luard

Published 2011

  • About

Mussels can stay alive as long as they keep water in their shells, so if they clamp themselves shut when tapped, they’re good to eat even when there’s no ‘r’ in the month. The same goes for all the bivalves, including clams and oysters.

Ingredients

  • 1 kg live mussels
  • White wine (optional)
  • Lemon quarters, to serve

Method

Scrub the mussels and trim off the little black hank of beard. Discard any that do not close when they are handled.

Put the mussels in a pan with a splash of water or, white wine and place over a high heat (or the barbecue, if lit). Remove from the heat as soon as all the shells are open, and drain. When the mussels are cool enough to handle, arrange them in their half-shells in a shall