- Serves: 2
- Cook Time: 20 minutes
- Prep Time: 20 minutes
- Effort: easy
For the mussels
- 500 g mussels, cleaned and beard removed
- 2 shallots, finely chopped
- 1 carrot, peeled, finely chopped
- 1 small stick celery, finely chopped
- 1 cloves garlic, chopped
- 2 spring onions, finely chopped
- 200 ml beer
- 75 ml double cream
- 25 g butter
For the pan con tomate
- olive oil
- 2 slices crusty white bread
- 1 cloves garlic
- 2 plum tomatoes
- sea salt and freshly ground black pepper
1. For the mussels: heat a thick-bottomed pan until very hot and add the mussels, shallots, carrot, celery, garlic and spring onions. Pour in the raisin beer, then cover with a lid and allow the mussels to cook for 4-5 minutes, or until the shells have opened. Discard any mussels that remain closed.
2. With a slotted spoon, remove the mussels and divide between two dishes. Strain the cooking liquid through a fine sieve or muslin, then pour into a small pan and bring to the boil. Stir in the cream and whisk in the butter, until creamy and well combined.
3. For the pan con tomate: drizzle olive oil over the slices of bread on both sides and griddle or chargrill until golden brown and toasted. Remove from the heat and rub well with the garlic clove.
4. Cut the plum tomatoes in half and squeeze over the bread, chop up the remaining tomato and spread over the toast. Season with sea salt and freshly milled pepper.
5. Serve the pan con tomate next to the bowl of mussels.
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