About This Recipe
2 Echalion shallots, finely chopped
2 cloves of garlic, crushed
1 cup dry white wine
Salt and pepper to taste
1.5 kg/3lb of live fresh mussels (or one net bag from the fishmonger)
⅓ cup parsley leaves, roughly chopped
Hunks of fresh baguette to serve*
- Tip the mussels into a large clean bucket or bowl of cold water. Scrub each one, scrape off any barnacles with a sharp knife and pull off the stringy beards.
- Discard any mussels that stay open when you tap the shell with a hard object or that have broken shells.
- In a large pan with a lid, gently fry the shallots and garlic in a little olive oil for 3-4 minutes, until soft.
- Pour in the wine and bring to the boil. Season to taste and simmer for 2 minutes, then add the mussels and put on the lid.
- Cook over a high heat, shaking the pan vigorously from time to time, until the mussel shells have opened (this will only take a few minutes, so stay with them).
- Remove the mussels from the pan, discarding any that have remained closed. Boil the liquid rapidly until it has reduced to about half, then return the mussels to the pan to warm through for 1 minute.
- Sprinkle with parsley and shake again to distribute, then serve immediately with fresh bread to soak up the juices.
* Skip the bread, if you are using this as a gluten-free recipe.