Always buy mussels from a reputable supplier and ensure that the shells are tightly closed. Atlantic blue shell mussels are the most common. Small mussels are preferred for their sweet, tender flavour.
ingredients
serves 4
5 tbsp red lentils
1 loaves French bread
4 pints live mussels
5 tbsp dry white wine
for the dipping sauce
2 tbsp sunflower oil
1 small onion, finely chopped
1/2 celery stick, finely chopped
1 large garlic clove, crushed
1 tsp medium-hot curry paste
method
1. Soak the lentils in a bowl filled with plenty of cold water until they are required. Preheat the oven to 50°C/300°F/Gas 2 and put the bread in to warm. Clean the mussels in plenty of cold water and pull off any stray beards. Discard any of the mussels that are damaged.
2. Place the mussels in a large saucepan or flameproof casserole. Add the white wine, cover and steam the mussels for about 8 minutes.
3. Transfer the mussels to a colander over a bowl to collect the juices. Keep warm until required.
4. For the dipping sauce, heat the sunflower oil in a second saucepan, add the onion and celery, and cook for about 3 - 4 minutes to soften without colouring. Strain the mussel juices into a measuring jug to remove any sand or grit. There will be approximately 1 2/3 cups of liquid.
5. Add the mussel juices to the saucepan, then add the garlic, curry paste and lentils. Bring to the boil and simmer for a further 10 - 12 minutes or until the lentils have fallen apart.
6. Tip the mussels out on to four serving plates and serve with the dipping sauce, the warm French bread and a bowl to put the empty shells in.
