serves
4
prep
20 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
20
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 1 onion
- 5 garlic cloves
- 2 tbsp butter
- 2 cups dry white wine
- 3 kg mussels (properly washed and debearded)
- ½ cup parsley, roughly chopped
Instructions
Peel and finely chop the onion and garlic.
Heat 1 tablespoon of butter in a large pot over high heat. Add onion, garlic and white wine and cook for about 2 minutes, then add the mussels and cover with a tight fitting lid.
After 1 minute, toss the mussels, add half of the parsley, the remaining of butter and cover again cooking until the mussels open. It may take 2 minutes of cooking altogether.
Pour the contents of the pot into 4 large serving bowls. Don't forget the juice as it is the best part. To serve, sprinkle with remaining roughly chopped parsley.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
