Steamed mussels with garlic recipe

Created by Allan Campion and Michele Curtis

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Cuisine: Modern Australian
Serves 4

Always purchase mussels with their shells closed and discard any that do not open during cooking.

Ingredients

2 tbsp olive oil
4 garlic cloves, crushed
125ml (1/2 cup) dry white wine
Pinch of saffron threads
1kg mussels, shells scrubbed and beards removed
Chopped parsley
Knob of butter
Salt and freshly ground black pepper

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Preparation

Heat a wok or large frying pan over high heat until hot, add a swirl of oil and cook garlic until fragrant. Add white wine and saffron.

Allow liquid to come to the boil and then toss mussels in. Cover with lid and leave to steam for 3–4 minutes. Remove lid, shake pan well and remove cooked mussels as they open.

Keep warm until most are opened. Remove pan from heat. Add chopped parsley and a large knob of butter and whisk through. Check seasoning and add salt and pepper if needed.

Serve mussels in deep bowls with cooking juices poured over the top and accompany with crusty bread.

If you enjoyed this Steamed mussels with garlic recipe then browse more Modern Australian recipes, vegetarian recipes, quick recipes, healthy recipes and our most popular hainanese chicken rice recipe.

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