HOW TO COOK MUSSELS

MUSSELS IN WHITE WINE

INGREDIENTS

800g fresh mussels

1tbs butter

2 shallots, diced

3 garlic cloves, thinly sliced

250ml dry white wine

Sea salt and freshly ground black pepper 1 bunch flat leaf parsley, chopped

METHOD

Soak the mussels in cold water for 20 minutes, then wash them thoroughly.

Discard any that have cracked shells. If any of them are open, tap them against the sink. If they do not close within a few minutes, discard them.

Debeard the muscles by removing all the small threads hanging out the shell.

Heat the butter in a large saucepan, add the shallots and garlic.

Allow to cook and soften for 2 to 3 minutes.

Pour in the wine and bring to a boil. Season with salt and pepper.

Add the mussels, cover and cook for 5 to 6 minutes, shaking the saucepan from time to time.

The mussels are cooked when all the shells have opened.

If any of them are still closed, it is best to discard those.

Transfer into a serving plate, pour over the juices from the pan, sprinkle with chopped parsley and serve.

Mussels taste great when served with a garlic baguette.