There can surely be no better or simpler method than this traditional one to prepare fresh mussels.
YOU WILL NEED
- 1 kg fresh black mussels in closed shells
- parsley, chopped
- 1 x 200 ml Ina Paarman's Ready To Serve Pepper Sauce
Remove the beards from the mussels and rinse.
Place them in a large frying pan or saucepan.
Cover with a tight-fitting lid and place over a high heat.
Shake the pan and cook until the mussels open. ±5 minutes.
Remove the lid.
The mussels will give off their own delicious liquid while cooking no seasoning is needed. Add a handful of chopped parsley and the Pepper Sauce, stir through to mix. Serve with some good bread to mop up the delicious juice. Provide finger bowls with a slice of lemon.
Purists believe metal spoils the fresh flavour of mussels, so demonstrate to your guests how to eat the mussels by picking out the flesh with a pair of mussel shells used as pincers, instead of knives and forks.