Ingredients
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
Method
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.
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