Recipe — 15 minutes · serves 2 as a main, 4 to share · Easy
Mussels in White Wine and Garlic
A pound of Newfoundland blue mussels, a splash of wine, and bread to mop the pot. Ten minutes start to finish.
Buy the fish for this recipe
Ingredients
- —900 g blue mussels, scrubbed and de-bearded
- —2 tbsp butter
- —4 garlic cloves, sliced
- —1 shallot, finely chopped
- —180 ml dry white wine
- —Parsley, cream (optional), crusty bread
Method
- 01
Rinse the mussels in cold water and discard any that stay open when tapped.
- 02
Melt the butter in a wide pot and soften the shallot and garlic without colouring, about 3 minutes.
- 03
Pour in the wine and bring it to a hard boil.
- 04
Add the mussels, cover, and steam 4–6 minutes until the shells open. Shake the pot once.
- 05
Lift the mussels out, reduce the liquor a minute, stir in parsley (and cream if you like), and pour it back over.
From the counter: Anything still closed after six minutes goes in the bin, not the bowl.