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Steamed mussels with wine, garlic and parsley

Prepare
less than 30 mins
Cook
less than 10 mins
Serve
Serves 4

By Mitch Tonks

From Saturday Kitchen

Shopping list

Ingredients

How-to videos

Method

  1. Remove the beards from the mussels and give them a light clean under running water. Add the olive oil to a pan and put in the garlic and shallots, fry gently to soften but not colour then add the wine and bring to the boil, continue to boil for 2 minutes to take out some the alcohol.

  2. Add half of the parsley and the mussels, cover and allow the shells to steam open, this will take around 3-4 minutes, discard any that don't open.

  3. Add the remaining parlsey and serve in deep wide bowls.