2 kg (4 lb) mussels
4 spring onions, finely chopped
1 garlic clove, chopped
1 tablespoon butter
3 cups dry white wine
2 tablespoons finely chopped parsley
2 fresh thyme sprigs or pinch dried thyme
1 bay leaf
ground black pepper
extra chopped parsley and crusty French bread for serving
4 spring onions, finely chopped
1 garlic clove, chopped
1 tablespoon butter
3 cups dry white wine
2 tablespoons finely chopped parsley
2 fresh thyme sprigs or pinch dried thyme
1 bay leaf
ground black pepper
extra chopped parsley and crusty French bread for serving
method
1. Wash mussels under running water.
2. Remove all traces of mud, seaweed and barnacles with a brush or knife. Remove beards.
3. If mussels have cracked or broken shells discard them.
4. If any are slightly open, tap sharply and if they do not close, discard.
5. Saute spring onions and garlic in butter until transparent but not coloured.
6. Add wine, parsley, thyme, bay leaf and pepper. Simmer for 10 minutes.
7. Add mussels, cover saucepan and steam over a high heat for about 5 minutes, shaking pan constantly.
8. The shells will open as the mussels cook. Discard any that are still closed.
9. Lift mussels out of pan and keep in half shell. Place in a large serving bowl and keep warm.
10. Boil cooking liquid until reduced to half the original quantity. Taste and adjust seasonings if necessary.
11. Pour over mussels.
12. Sprinkle with extra chopped parsley and serve immediately with crusty French bread.
2. Remove all traces of mud, seaweed and barnacles with a brush or knife. Remove beards.
3. If mussels have cracked or broken shells discard them.
4. If any are slightly open, tap sharply and if they do not close, discard.
5. Saute spring onions and garlic in butter until transparent but not coloured.
6. Add wine, parsley, thyme, bay leaf and pepper. Simmer for 10 minutes.
7. Add mussels, cover saucepan and steam over a high heat for about 5 minutes, shaking pan constantly.
8. The shells will open as the mussels cook. Discard any that are still closed.
9. Lift mussels out of pan and keep in half shell. Place in a large serving bowl and keep warm.
10. Boil cooking liquid until reduced to half the original quantity. Taste and adjust seasonings if necessary.
11. Pour over mussels.
12. Sprinkle with extra chopped parsley and serve immediately with crusty French bread.
serving amount
serves: 4 - 6
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