Mussels in White Wine
Ingredients
- 2 kg mussels washed and checked
- 2 finely chopped shallots or 1 onion
- 2 cloves crushed garlic
- 150 ml white wine Muscadet or other dry white wine
- 150 ml water
- 2 tablespoon parsley chopped
- 1 tablespoon butter
Instructions
- Heat the butter in a large saucepan and add the shallots.
- Fry gently until they soften and add the garlic for 1 minute.
- Tip in the wine and water, half of the parsley and mussels.
- Pop on the lid and the mussels should start to open within a few minutes.
- Give them a stir round to make sure the ones at the top are cooked or shake the pan.
- Sprinkle with more herbs and serve.
Notes
It's really important to prepare any shellfish properly just by following these simple rules. Clams should be prepared in the same way.
- Fill a bowl with cold water and tip in the mussels.
- Check each mussel inturn by removing any stringy, beardy bits.
- Check each one for cracks or missing shell and discard.
- Discard any that are open and will not shut when you tap the shell.
- Discard any that float in the water.
- After cooking, advise your guests not to eat any that have not opened.
Nutrition
Calories: 287kcalCarbohydrates: 13gProtein: 31gFat: 9gSaturated Fat: 3gCholesterol: 79mgSodium: 761mgPotassium: 895mgFiber: 1gSugar: 1gVitamin A: 664IUVitamin C: 25mgCalcium: 80mgIron: 10mg
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