Mussels and Lentils

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Mussels and LentilsMussels and Lentils


20 mussels, live in the shell
1/4 cup dry white wine
1 small onion, roughly chopped
1 tbsp whole black peppercorns
1 clove garlic, part-crushed and peeled
Handful flat leaf parsley
1/2 cup Le Puy green lentils


Place the mussels in a wide, lidded pan with the wine, onion, peppercorns, garlic and parsley stalks. Add half a cup of cold water, cover and bring to the boil. Remove the lid then hover with a slotted spoon, lifting out each mussel as it opens. Strain the cooking liquid into a bowl through a sieve lined with paper towels, then make the amount up to 11/2 cups with cold water. Place the lentils in a pot and drizzle the diluted cooking water from the mussels over them. Bring to the boil and simmer for 20 minutes or so, until the lentils are tender but not mushy. While they are cooking, squeeze the mussel shells together and pull out the seaweedy "beard", then remove the mussels from their shells. Roughly chop the parsley leaves. To serve, adjust the seasoning of the lentils, stir in the parsley and the mussels to heat through, then spoon into warmed bowls with enough cooking liquid to make a chunky stew. Serve with lightly warmed crusty bread.

Source: The Aucklander Auckland Community News Thursday, July 19, 2007 New Zealand
at accessed August 21, 2012