Mussels in white wine

Serves: 4 

  • 30g (1 oz) butter
  • 4 shallots, minced
  • 175ml (6 fl oz) dry white wine
  • 1.25kg (3 lb) mussels, cleaned and debearded
  • good handful chopped fresh parsley
  • freshly ground black pepper to taste

Prep:15min  ›  Cook:10min  ›  Ready in:25min 

  1. In a medium stockpot, heat butter over medium heat. Add shallots and sauté until translucent.
  2. Pour in wine and mussels. Raise heat to medium high and steam mussels until shells open, about 5 minutes.
  3. Pour mussels and cooking liquid into a serving bowl, sprinkle with parsley and freshly ground black pepper to taste. Serve immediately.


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