Author Notes
Gorgeously rich, both high in nutrients and flavour, this classic French dish is an easy and quick meal that tastes as good as it looks! —Justina
Ingredients
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2 pounds
live mussels
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1 cup
dry white wine
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2
shallots, chopped
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4 tablespoons
butter
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1/2 teaspoon
salt
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1 bunch
fresh parsley, chopped
Directions
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In a pot, add the butter and heat (medium setting) until melted. Add the shallots along with the garlic and sauté for a few minutes until softened.
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Add the wine, salt, pepper and half the parsley to the pot, stir together and cook for a few minutes until the wine reduces somewhat.
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Add the mussels, cover the pot with a lid and with the heat turned higher, allow to cook for approximately six minutes or until the mussel shells have opened (any longer will result in rubbery mussels).
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If adding the cream, do so at this point and cook for approximately a further minute.
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Remove the mussels from the pot with a spoon.. Don’t pour the mussels out as you want to ensure that any sand remains at the bottom of the pot.
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If necessary, sieve the broth further to remove any grit before pouring over the mussels.
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Pour the broth over the mussels and sprinkle the remaining parsley over the mussels and serve immediately.
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