Tipsy Prosecco Mussels
If you have any left-over Prosecco this festive period (god forbid!) why not share a tipple with your Scottish shellfish, mussel loving friends?
If you have any left-over Prosecco this festive period (god forbid!) why not share a tipple with your Scottish shellfish, mussel loving friends?
Cooking with Prosecco is just like cooking with wine, the bubbles evaporate off during cook time. However, you may prefer the end taste as with this recipe the wine forms the full body of the broth, so pick something you really enjoy drinking. Heck, why not try this with champers? It is Christmas after all!
INGREDIENTS
Serves: 2
METHOD
Prep: 15min › Cook: 5min › Ready in: 20min
Preparing and cooking mussels is super quick and easy, so if you’re stuck on how to impress guests this season, or just fancy something a tad lighter to eat between Christmas and New Year then these Tipsy Mussels could be perfect for you.
To serve, pair with big chunks of crusty, or freshly baked, bread and make sure you ladle that broth all over the open shell cups. Go easy on the seasoning, the mussels already add natural salt to the mix so you may find you don’t need any at all.