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Recipe for Mussels with Lentils

Ingredients
Preparation
  • 1-1½pt (0.5-0.8l) mussels per person
  • 12 oz (350g) lentils
  • 1 onion, chopped
  • A pinch of each of:
    • peppercorns
    • cumin seeds
    • coriander seeds
    • dried mint
    • rue
    • pennyroyal
  • 1 tbsp (15ml) vinegar
  • 1 tbsp (15ml) honey
  • 1 tbsp (15ml) defructum
  • 1 tsp (5ml) anchovy essence
  • olive oil
  • Clean the mussels thoroughly and throw away any that are open.
  • Place the remainder in a rinsed pan and cover closely with a folded damp tea-towel.
  • Heat quickly, shaking the pan at intervals, for about 5-7 minutes until the shells open.
  • Take the mussels from their shells, removing the beards and crush them in a bowl until they become a paste.
  • Put the lentils in a pan of cold water with the onion and bring to the boil. Cook until the lentils are soft.
  • Grind the pepper, cumin, coriander, mint, rue and pennyroyal in a bowl, then mix in the vinegar, honey, defructum and anchovy essence
  • Pour this mixture into the pan with the lentils.
  • Add the mussels to the lentils, and bring them to the boil, stirring regularly.
  • Serve hot, sprinkled with a few drops of olive oil.
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