Mussels in Lemon and Caper Broth with Ciabatta

Fresh mussels cook in an aromatic broth of white wine, lemon, capers and olives. Served with toasted ciabatta for soaking up the broth.

By yumbelo · 2 servings · 30 minutes

Ingredients

• 1 kg Mussels, fresh, cleaned
• 2 pc Shallots
• 2 pc Garlic cloves
• 3 tbsp Olive oil
• 150 ml dry white wine
• 1 pc organic lemon
• 1 tbsp Capers
• 40 g black olives, pitted
• 1 bunch flat-leaf parsley
• 1 pinch Chili flakes
• 1 pc Ciabatta
• Salt
• black pepper, freshly ground

Method

1. Rinse the mussels under cold running water, discard any open or damaged mussels and remove the remaining beards.
2. Finely dice the shallots and garlic. Wash the lemon well in hot water, zest it and squeeze out the juice. Roughly chop the parsley.
3. Cut the ciabatta into slices, drizzle with 1 tbsp olive oil and toast in the oven at 200 °C for about 5 to 7 minutes until golden brown.
4. Heat 2 tbsp olive oil in a large pot with a lid. Sweat the shallots and garlic over medium heat for 3 minutes until translucent.
5. Add the capers and olives, sauté briefly and deglaze with the white wine. Let it come to a boil briefly.
6. Add the mussels to the pot, cover with the lid and cook over high heat for 5 to 7 minutes until the shells have opened. Shake the pot now and then while cooking.
7. Discard any mussels that have not opened after cooking. Season the broth with lemon juice, chili flakes, salt and pepper.
8. Stir in the parsley and lemon zest, then serve the mussels with the broth in deep plates and offer the toasted ciabatta on the side.