Ingredients

The following ingredients have 1 Servings
  • 1 lb mussels
  • 1 shallot (or approx 1/4 small onion)
  • 1 clove garlic (small)
  • 1/2 tbsp olive oil (approx)
  • 1/2 cup white wine
  • 1 handful parsley (small)
  • 1/2 tbsp butter (a small knob, approx)

Instruction

  • Rinse the mussels well in cold water, taking off any dirt, barnacles and hairy bits. Discard any that are broken or open that don't close when you press them.
  • Finely slice the shallot/onion and garlic. Warm the oil in a pan big enough to allow the mussels to expand and add the onion and garlic. Stir and cook for a minute or two to soften slightly. Add the wine then the mussels, cover with a lid and allow the mussels to steam. They should only take a couple minutes to open up. Give the pan a little shiggle if you need to let the mussels have more space to open.
  • Once all of the mussels have opened, remove them with a slotted spoon to a serving plate. Add the parsley and butter to the wine, continue to cook a minute so the butter melts then pour the sauce over the mussels and serve immediately.