Seeing as we are headed for a mini-heatwave, why not have something different, you could serve this with some rice or some salad or even as a starter this is a Spanish style dish with the chili and the garlic and the ginger brings this dish all together, combine this with the sun and you have a perfect match. If you are having this as a main course I would recommend 20 per person and for a starter 10 per person.
1 small onion, finely chopped
2 garlic cloves, finely chopped
1 celery stick, sliced
1 inch piece fresh root ginger, grated
2 tablespoon olive oil
1/4 teaspoon chili powder
1 teaspoon ground turmeric
2 tablespoon chopped fresh parsley
2 tablespoon dry white wine
- Place the onion, celery, garlic and ginger in a large pan, add the olive oil, spices and chopped parsley and stir-fry for about 5 minutes.
- Add the mussels to the pan and cook for 2 minutes.
- Add the wine, then cover and cook gently for 2-3 minutes, shaking the pan occasionally.
- Discard any mussels that fail to open, then serve, garnished with the celery leaves