How to cook mussels
Method
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Clean and debeard the mussels. If any mussels are opened, tap them lightly on a hard surface. If they don't close, discard them.
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Heat the olive oil in a wide, heavy-based pan. Add the shallots and garlic and cook until softened, but not browned.
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Add the wine to the pan and boil for a minute to burn off the alcohol.
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Add the mussels to the pan. Add most of the chopped parsley, cover the pan with a lid and cook the mussels for about 3-4 minutes, giving the pan a shake from time to time. The mussels are cooked when they've opened up. Be sure to discard any that don't open.
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Sprinkle in the remaining parsley, then spoon the mussels into a serving bowl. Pour over the cooking liquid and serve with some crusty bread.
Ingredients
- 1kg/2lb 3oz mussels
- drizzle olive oil
- 1 shallot, finely chopped
- 2 garlic cloves, finely chopped
- 75ml/2½fl oz dry white wine
- handful of fresh parsley, chopped
- crusty bread, to serve
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