Mussels in White Wine


Mussels in White Wine


2 tbsp. butter

4 cloves garlic chopped finely

1kg of fresh mussels de-bearded

125ml white wine

1 shallot chopped thinly

A handful of parsley chopped roughly

A pinch of salt and pepper to season


Wash mussels in a bowl of fresh cold water, remove and throw away any with broken shells.

Drain in a colander.

Place your mussel pot on the stove and turn onto a medium heat and add the butter.

Once the butter is melted, add the garlic and sizzle for a minute (be careful not to let it burn).

Add white wine, shallot, salt and pepper, cover with the lid and cook on a high heat until boiling.

Add mussels, replace lid shake gently and boil for a further minute.

Add parsely, stir and recover for around 1-3 minutes until the mussels are cooked. You will know the mussels are cooked when the shells are opened (discard any that don't open)

Remove from heat and add more salt and pepper to taste.

Serve with bread and extra parsley to garnish.

Product Used

KitchenCraft World of Flavours 2.5 Litre Blue Enamel Mussel Pot 

MasterClass Deluxe 21.5cm Two Handled Colander 

Paul Hollywood Mezzaluna Herb Chopper and Board Set 

MasterClass Filled Acrylic Salt and Pepper Set