Mussels are inexpensive and cook quickly. However, cleaning them requires some time. Be sure to scrub them under cold water, pull off the beards with a short, sharp knife, and knock off any barnacles from the shells. If you have any leftover wine in the fridge, this is the perfect way to use every drop of it — and with very tasty results, too. 


Serves 2
500 grams of mussels, rinsed and with beards removed
1 clove of garlic
1 glass of dry white wine
Handful of parsley, chopped
Olive oil
Parsley leaves, for garnish 


1. In a large frying pan, heat up 3 to 4 glugs of olive oil and slowly cook the garlic over low heat until it browns.
2. Raise the heat and add the mussels in. Cover and cook over a high heat, shaking the pan occasionally, for about 5 minutes until most of the shells open.
3. Add the white wine and cover. Allow the pan to sit over the stove for 1 - 2 minutes until all the shells open. Turn off the fire and add in the parsley. Discard empty half-shells along with any mussels that remain shut.
4. Season with a little pepper and garnish with parsley leaves before serving. 
5. Serve with a fresh, crusty roll of baguette. 

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