Ingredients

The following ingredients have 2 Servings
  • 1 kg fresh mussels
  • 1 tsp olive oil
  • 1 small onion (finely sliced)
  • 4 cloves garlic (crushed)
  • 150 ml white wine
  • 1 tbsp corn flour mixed with 2 tbsp. cold water
  • Salt
  • 1 tbsp freshly chopped parsley

Instruction

  • Prepare the mussels by washing them in cold water and removing any beards. Discard any that are damaged.
  • In a large saucepan heat the olive oil and saute the sliced onion and garlic until soft. Do not allow the garlic to burn.
  • Add the white wine and corn flour and heat gently, stirring to thicken the mixture a little. Season to taste with a little salt.
  • Add the mussels to the saucepan and put a lid on. Allow the mussels to steam away in the saucepan for about 8 – 9 minutes or until all the shells have opened. Discard any mussels that have not opened.
  • Serve the mussels garnished with the chopped parsley, the sauce poured over and slices of wholemeal cob loaf to mop up the broth.