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Crock of mussels with a wild rosemary cream

Kevin Dundon from Good Food Bites
Fresh salty mussels in wild rosemary cream cook to perfection over hickory smoke in this fabulous recipe from Kevin Dundon

Crock of mussels with a wild rosemary cream

Method

1. Place a heavy saucepan or crock pot on to the barbecue and add the olive oil. Fry the onions, chives and garlic until soft. Add the mussels and white wine. Add the diced tomatoes and season with salt and freshly ground black pepper.

2. Place the Hickory wood on the barbecue to produce a smoke to infuse a woody flavour into the mussels.

3. Stir the cream and rosemary into the mussels and return to the barbecue until all the mussels are open.

4. Place the mussels in a clean pasta bowl, discarding any unopened ones. Pour half of the sauce over the mussels.

5. Serve with a pesto-smeared french stick placed on top of the mussels.

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Serves: 4

Prep: 10 min
Cook: 15 min

Ingredients

For the mussels

1 tbsp Olive oil
50g Onions, diced
1 garlic clove
1 small bunch of chives, chopped
450g fresh mussels, debearded and scrubbed
50ml dry white wine
1 plum tomatoes, skinned ane diced