Mussels with wine and parsley

Ingredients (serves 2)

  • 1 tbsp olive oil
  • 2 shallots, peeled and finely chopped
  • 1 clove garlic, peeled and crushed
  • 1kg mussels, cleaned and de-bearded (broken or opened ones discarded)
  • 75ml dry white whine
  • handful of parsley finely chopped, plus parsley for garnish

How to:

  1. Heat a large, lidded saucepan and add the olive oil.
  2. Add the shallots and garlic and cook until softened, but not browned.
  3. Add the mussels and pour in the wine. Mix through, turn up the heat and put the lid on.
  4. Cook, shaking the pan every now and again until all the mussels have opened and are cooked. Remove any mussels that remain closed.
  5. Spoon into serving bowls with the juices, sprinkle with parsley and serve with rustic bread.
By | 2017-08-09T16:59:05+00:00 December 4th, 2009|Cooking, Seafood|