Shetland honey and chilli mussels
![Carlyn-Kearney](https://seafoodshetland.co.uk/wp-content/uploads/2019/01/Carlyn-Kearney.jpg)
RECIPE PROVIDED BY CARLYN KEARNEY, CHEF AT FRANKIE’S
“At Frankie’s we are passionate about sourcing and using local produce and we are proud to promote our use of locally rope-grown mussels. These mussels are part of the 98 per cent of fish and shellfish on our menu that are superior quality and come from MSC-accredited stock.”
When it comes to seafood, choose the best, choose Shetland.
SERVES 1
Or great to share with crusty bread.
INGREDIENTS
- 1kg local mussels, de-bearded and cleaned
- splash of dry white wine
- 2 tbsp finely chopped shallots
- 1 finely chopped small red chilli
- 1 finely chopped small green chilli
- 1/4 tsp finely chopped fresh ginger
- 1/4 tsp tumeric
- 1/4 tsp curry powder
- 1/4 tsp chilli powder
- 1/2 tsp finely chopped garlic
- 1 handful fresh coriander, finely chopped
- splash of olive oil
- 1 tbsp Shetland honey
- 1 handful fresh parsley, roughly chopped
- Shetland sea salt
METHOD
- De-beard and clean mussels and set aside.
- Finely chop shallots, chilli, garlic, ginger and coriander.
- Add curry powder, chilli powder and tumeric then mix in olive oil and Shetland honey.
- Heat pan on high.
- Add a splash of wine to the pan and add mussels.
- Add in pre-prepared mix and cover with lid.
We’d love to see a photo of the dish that you’ve created – share using the hashtag #somuchtosea