200g fresh mussels, cleaned and soaked in cold water to cover for 20 minutes
Olive oil
1 garlic clove
2tsp shallots, finely chopped
100ml dry white wine
12 asparagus spears, trimmed and tips removed from the stalks
Sea salt and freshly cracked black pepper
30g butter, chopped
40g shelled brown shrimp
1/2 lemon
Drain the mussels then discard any that remain closed when tapped.
Heat a flameproof casserole over a medium-high heat, then add a splash of olive oil. Add the garlic and shallots and sauté for 1 minute. Add the mussels and the wine to the dish. Cover the pan and bring to the boil, then lower the heat and simmer for 3 minutes or until all the shells have opened. Strain the mussels through a colander set over a bowl so you catch all the cooking liquid. Discard any mussels that have not opened.
Return the washed and dried pan to a medium-high heat, then add a splash more oil. When it’s hot, add the asparagus tips and roll them around in the oil, then add a ladle of the cooking liquid and season with salt and pepper. Cover the pan and leave the asparagus to cook until tender. As the stock reduces add a little water.
Now add the butter and shake the casserole to emulsify well. Add a splash of oil and return the mussels to the pan. Stir in the brown shrimp and a squeeze of lemon juice and simmer just long enough to heat the shrimp through. Adjust the seasoning if necessary. Remove half of the mussels from the shell and leave half in the shell to serve.
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