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| >FOILED GARLIC AND VERMOUTH MUSSELS |
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| Demo 2 |
900g / 2lb fresh mussels
55g / 2oz butter
150ml / ¼ pint dry vermouth
2 cloves garlic, crushed
1 bunch flat leaf parsley, roughly chopped
Preheat the oven to 200 C/ 400 F/ Gas Mark 6.
Clean the mussels by scrubbing well and rinsing in several changes of cold water. Pull away the ‘beards’ or seaweed-like threads and discard any mussels that are cracked or that do not close when tapped.
Cut out four pieces of foil, approximately 60 x 30 cm / 24 x 12 inches. Fold each piece of foil in half lengthways and divide the butter, vermouth and garlic between each piece of foil. Bring together the corners of each piece to close each parcel, trapping a little air in each. Seal the edges well by pinching them together.
Put the parcels on a baking tray and cook for 10 – 12 minutes or until all the mussels have opened. Check just one parcel.
To serve, place each parcel on a hot plate, open up the parcels and sprinkle over the parsley. Hand round some crusty bread to dip in the delicious juices. |
| SERVES 4 |
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