#SaturdaySessions: Mussels in white wine sauce
Quick and easy
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
500 grams of mussels, rinsed and with beards removed
1 clove of garlic
1 glass of dry white wine
Handful of parsley, chopped
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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