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Crock of mussels with a wild rosemary cream

Kevin Dundon from Great Food Live
Use a hickory wood-covered barbecue to add smokey flavour to this glorious creamy mussels dish by Kevin Dundon

Crock of mussels with a wild rosemary cream

Method

1. Heat the olive oil in a casserole dish over a barbecue or on a hob. Add the onion and garlic and fry for 3-4 minutes until softened.

2. Add the mussels, white wine and tomato and season with salt and cracked pepper .

3. If using a barbecue, add some hickory wood to it to create some smoke.

4. Add the cream and wild rosemary to the mussels and cover the barbecue until the mussels are open.

5. Smear the pesto over the bread slice. Place the mussels in a serving bowl, discarding any that haven't opened. Spoon over the rosemary cream sauce, garnish with the pesto-topped bread and serve at once.

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Serves: 4

Prep: 10 min
Cook: 10 min

Ingredients
1 tbsp Olive oil
55g onion, diced
1 garlic clove, sliced
450g raw mussels, bearded and cleaned
50ml dry white wine
1 plum tomatoes, skinned and diced
1 pinch coarsely ground black pepper
1 pinch Salt
50ml double cream
25g Rosemary, chopped
4 tsp pesto
4 slices French bread