This is such a quick, fresh seafood dish to cook up, and it instantly adds a touch of glamour and decadence to a party or a relaxing Sunday with your loved one.
Oh, and the sauce left over really must be used for a stock – it’s so delicious – Don’t throw it out!
Ingredients
1 kg fresh mussels, cleaned
1 tbs oil
2 tbs salted butter
1/4 red onion, finely diced
3/4 c flat leaf parsley, finely chopped
2 shallots, finely sliced
1 clove garlic, minced
1 c white wine
Method
Heat the butter and oil in a fry pan large enough to hold all the mussels.
Add the garlic and cook for 1 minute then add the shallots and red onion and cook for 1 minute.
Add the white wine and bring to the boil. Throw in the cleaned mussels and toss gently through the sauce. They will start to open with the heat and as they do remove them from the pan and place into a bowl.
Keep doing this for about 3-4 minutes till you have got all of the fresh open mussels out of the pan and throw away any that haven’t open by this time.
Pour the white wine sauce over the mussels and serve with some fresh bread to soak up the amazing sauce.
- 1 kg fresh mussels, cleaned
- 1 tbs oil
- 2 tbs salted butter
- ¼ red onion, finely diced
- ¾ c flat leaf parsley, finely chopped
- 2 shallots, finely sliced
- 1 clove garlic, minced
- 1 c white wine
- Heat the butter and oil in a fry pan large enough to hold all the mussels.
- Add the garlic and cook for 1 minute then add the shallots and red onion and cook for 1 minute.
- Add the white wine and bring to the boil. Throw in the cleaned mussels and toss gently through the sauce. They will start to open with the heat and as they do remove them from the pan and place into a bowl.
- Keep doing this for about 3-4 minutes till you have got all of the fresh open mussels out of the pan and throw away any that haven’t open by this time.
- Pour the white wine sauce over the mussels and serve with some fresh bread to soak up the amazing sauce.