60g unsalted butter
1 large onion, finely chopped
1 garlic clove, crushed
300ml white wine
1 x ½ x 20g pack flat leaf parsley, chopped
- Preparation time: 30 minutes
- Cooking time: 20 minutes
- Total time: 50 minutes
1. Scrub the mussels under cold running water and remove any beards. Discard any with damaged shells or with open shells that do not close when tapped sharply; drain.
2. Melt the butter in a large pan over a low heat. When foaming, add the onion and sweat for 8 minutes until soft but not coloured, adding the garlic for the last 2 minutes. Season with black pepper, add the wine and simmer until reduced by half.
3. Tip in the mussels, turn up the heat and cover with a lid. Cook for 3-4 minutes, until the mussels have opened. Throw in the parsley, return the lid to the pan and give everything a shake. Serve immediately (discard any mussels that remain closed) with crusty bread, if liked.