Spicy Dairy-Free Mussels with sherry and soya cream

I love mussels but never cook them at home because no one else in the house is that keen.  In fact, before tonight I have never cooked mussels but have eaten them many times in restaurants and seen them cooked on TV and in my sister's kitchen on numerous occasions.

Lingering at the Morrison's fish counter this morning I wanted squid but there was none - then I spied the bag of mussels.  I didn't know what I would do with them but I knew I wanted them!

Tonight, with the rest of the family on a sporting sojourn at the far end of the county I browsed the BBC website for Mussel recipe ideas, then adapted them to create my own.  I have to say they were the BEST mussels I have ever eaten, so share the recipe for you to try for youself.

Heat 1tbsp olive oil in a large pan with a lid.

Finely chop 1/2 large onion, 1 stick celery, 1 clove garlic and 1/2 red chilli and gently saute in the pan until soft.

Meanwhile, clean the mussels (not a difficult job).  Pull off any 'beards' and throw away any mussels that are still open and don't shut when tapped.  Rinse the mussels under cold running water.

Turn the pan up high and add the mussels.  Throw in 1/2 wine glass of dry sherry and put the lid on the pan immediately.  Steam for about 4 minutes until all the mussels are open, shaking the pan periodically.  Add 2 tbsp soya cream, salt, pepper and a handful of chopped coriander and serve in a big bowl with a spoon (for the juice) and a separate bowl for the shells.  Don't eat any mussels that remain closed.

I didn't have anything else with this - no chips, no bread etc - it didn't need it - just used the spoon to consume the yummy 'soup' at the end!