There’s a reason this classic has stood the test of time - it's its simplicity and rustic flavour. Seafood lovers will adore this starter and it’s so quick to cook. Serve with loads of crusty baguette to soak up the delicious juices.
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Ingredients
- 1.8l mussels
- 50g butter
- 3 cloves garlic, crushed
- 1 onion, finely chopped
- 200ml dry white wine
- 2 tbsp/2x15mlsp flat leaf parsley, roughly chopped
Serves 4
- Put the mussels in to clean water. Scrub the shells and pull off any beards. Throw away any that have cracked shells or do not close tightly when tapped.
- Melt the butter in a large pan over a medium heat. Add the onion and fry for 3 minutes, add the garlic and fry for 1 minute. Pour the wine in, cover and bring to the boil.
- Tip the mussels into the wine. Cover and cook over a high for 5 minutes. Throw away any unopened mussels.
- Divide the mussels between 4 bowls, pour over the buttery juices and scatter with parsley. Serve immediately.