There’s a reason this Normandy classic has stood the test of time and that’s down to its simplicity and rustic flavour. Seafood lovers will adore this starter and it’s so quick to cook. Take time to clean the mussels before you start and discard any shells that have already opened. Serving with loads of crusty baguette to soak up the juices is also a must.
- 3pt/1.8l mussels
- 2oz/50g butter
- 3 cloves garlic, crushed
- 1 onion, finely chopped
- 8floz/200ml dry white wine
- 2tbsp/2x15mlsp flat leaf parsley, roughly chopped
- Put the mussels in to clean water. Scrub the shells and pull off any beards. Throw away any that have cracked shells or do not close tightly when tapped.
- Melt the butter in a large pan over a medium heat. Add the onion and fry for 3 minutes, add the garlic and fry for 1 minute. Pour the wine in, cover and bring to the boil.
- Tip the mussels into the wine. Cover and cook over a high for 5 minutes. Throw away any unopened mussels.
- Divide the mussels between 4 bowls, pour over the buttery juices and scatter with parsley. Serve immediately.