- Serves: 4
- Cook Time: 15 minutes
- Prep Time: 15 minutes
- Effort: easy
- 1 kg fresh mussels
- 115 g unsalted butter
- 1 clove garlic, peeled and finely chopped
- 2 shallots, peeled and finely chopped
- 200 ml dry white wine
- 1 bay leaf
- handfuls fresh wild garlic, chopped
1. Prepare the mussels by pulling away the hair-like strands (beard) around the shell and scrub with a stiff brush under cold running water.
2. Heat 50g of the unsalted butter in a large saucepan. When hot and foaming add the garlic, shallots, wine and bay leaf. Cook over a medium heat until the shallots are soft and translucent.
3. Bring the shallots and wine mixture to the boil. Add the mussels, cover the saucepan, gently shake the pan and cook over a high heat for 2-3 minutes, until the mussels open. Discard any mussels that remain closed after cooking or are shrivelled.
4. Strain the mussels over a large saucepan using a colander and set aside. Put the mussels into a large bowl. Retain the mussel liquor in the pan and return to the heat. Add the wild garlic and remaining butter and bring to the boil.
5. Pour the mixture over the mussels and serve immediately.
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