- Serves: 4
- Cook Time: 10 minutes
- Prep Time: 10 minutes
- Effort: easy
- 2 kg mussels
- 50 g butter
- 2 tbsp sunflower oil
- 1 clove garlic, finely chopped
- 2 shallots, finely chopped
- large handful, curly parsley, finely chopped
- 375 ml dry white wine
Tips and Suggestions
for a variation to this recipe you can substitute pastis for the wine. For moules a la crème, stir a few tablespoons of crème frâiche through the cooking liquid once the mussels are cooked.
1. To clean the mussels, scrub them under cold, running water, pulling off the gritty beards as you go. Discard any open mussels that do not shut firmly when tapped.
2. Heat the butter and oil in a very large, deep saucepan over a medium heat. Add the garlic and shallots and sweat for about 5 minutes until translucent but not coloured. Stir in the parsley and white wine and season with freshly ground black pepper. Cover the pan, increase the heat to high and bring to the boil.
3. Once the wine is boiling, tip in the mussels, cover the pan and cook for 2-3 minutes. Give the pan a good shake or stir the mussels to make sure they're cooking evenly. Cook the mussels for another minute or two, or until the mussels are open and tender. Discard any mussels that haven't opened during cooking.
4. Use a large slotted spoon to transfer the steamed mussels to deep plates or bowls then ladle over the cooking liquid and serve straight away.
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