This humble ingredient from the sea cooks beautifully with a glass of dry, white wine
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.
HERE'S WHAT YOU'LL NEED 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 Pepper Salt Olive oil Parsley leaves, for garnish
HOW TO MAKE IT 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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