You’ll often find mussels served as a starter or simple lunch in most Scottish seaside towns. Of course, they’re best enjoyed when super fresh. This quick recipe is a great way to recreate that salty, seaside nostalgia right at home in your Ooni!
Equipment
Sizzler/ Skillet pan
Ingredients
30 mussels, scrubbed clean under running water
470ml (2 cups) dry white wine
2 garlic cloves, finely chopped
1 tbsp butter
2 tsp plain (all-purpose) flour
1–2 shallots, finely chopped
Handful of parsley, chopped
Sea salt and freshly ground black pepper, to taste
Crusty bread, to serve
Lemon, quartered
Method
Fire up your Ooni pizza oven. Aim for 725°F (400°C) on the stone baking board inside. You can check the temperature of your oven quickly and easily using the Ooni Infrared Thermometer.
Soak the mussels in a bowl of salted water for 10–15 minutes. Discard any that are wide open or that refuse to close when tapped, as these are likely to be dead. With the remaining mussels, remove any hairy beards with a sharp tug.
Place the Sizzler Pan inside your Ooni to warm up. You can also use Ooni’s Skillet for this recipe.
Add the butter, shallots and garlic to a bowl. Sit the bowl on top of the warm Ooni to help the butter melt. Mix well, then add the flour gradually while mixing, then slowly add the wine.
Remove the Sizzler from the oven and add the mussels to the dish along with the butter mixture and place inside the Ooni.
Steam the mussels for 4 minutes, or until they have opened.
Remove the sizzler from the oven and split the mussels into four bowls, topping them with their delicious sauce, lemon, and a sprinkle of parsley. Serve with crusty bread for mopping up the sauce.
