Mussels are the fast food of the sea, taking just minutes to cook they deliver wonderful intense flavour. This classic recipe is hard to beat, be sure to have the serving bowls organised before you start cooking as you want to serve the mussels and their juices lovely and hot.
- 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
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.
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.