Save to your scrapbook
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
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
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.
Typical values per serving:
This recipe was first published in December 2011.