MUSSEL & MUSHROOM MINCE

Food styling, recipes and photography Will Bowman & Jane Lyons

	4 tablespoons olive oil
	2 white onions, diced
	2 cloves garlic, crushed
	3 coriander roots and stalks, chopped
	20-30 mussels
	½ cup white wine
	4 medium field mushrooms, diced
	1 teaspoon cumin seeds
	1 teaspoon soy sauce
	1 teaspoon fish sauce
	2 tablespoons apple cider vinegar
	1 tablespoon tomato paste

1.	Put a large pot on a high heat and add 2 tablespoons of olive oil, onions, garlic and coriander.
2.	Once sizzling, add the mussels and wine. Cover and steam for 5 minutes, shaking the pot a couple of times. The goal isn’t to cook the mussels through, just to open them to release their liquor and make the meat easier to pry from the shells.
3.	Discard any that remain tightly shut; some will open just slightly and these are fine.
4.	Remove the mussels but keep the pot on a medium heat, and boil to reduce the liquid by about half (approx 10 minutes). Remove from heat.
5.	Once the mussels are cool, remove the meat from the shells and chop into a rough mince.
6.	Put the pot with the onions back on a medium heat and add the rest of the ingredients, including the mussels.
7.	Continue to cook, stirring occasionally for about 20 minutes.
8.	Remove from the heat and eat straight away on a crusty piece of toast. It is also great with noodles or on rice with an egg.
9.	You could refrigerate overnight if prepping in advance.