Mussels in white wine sauce
SERVES
4
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
5
MINUTES
CUISINE
French
COURSE
Main
Method
Check that all the mussels are tightly closed and wash well in several changes of water. Steam open on a medium heat with the wine, herbs and spring onions.
Take the mussels out of the pan just as soon as the shells open. Remove the 'beard' and one shell from each.
Serve with crispy chips and a green salad.
Note: They can be kept at this stage for some time, even for a day or two in the fridge, as long as they sit in the cooking liquid.
Ingredients
1.8kg (4 lbs) scrubbed mussels, weighed in their shells
2 tsp chopped parsley
2 tsp chopped spring onions
1 tsp chopped thyme leaves
1 tsp chopped chives
2 tsp chopped fennel
225ml dry white wine
Method
Check that all the mussels are tightly closed and wash well in several changes of water. Steam open on a medium heat with the wine, herbs and spring onions.
Take the mussels out of the pan just as soon as the shells open. Remove the 'beard' and one shell from each.
Serve with crispy chips and a green salad.
Note: They can be kept at this stage for some time, even for a day or two in the fridge, as long as they sit in the cooking liquid.
