serves
4
prep
25 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
25
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 4 kg mussels
- 125 g butter
- 1 garlic clove, crushed
- 4 French shallots, sliced
- 1 leek, sliced
- 2 bay leaves
- ½ bunch thyme, leaves picked
- 250 ml (1 cup) white wine
- chopped flat-leaf parsley, to garnish
- pepper, to season
Instructions
Clean mussels under running water, scrubbing off any dirt or seaweed and removing beards.
Melt butter in a large saucepan over low heat. Add the garlic, shallot, leek, bay leaves and thyme. Cook for 6–7 minutes or until vegetables are translucent.
Add the mussels and the wine, cover and increase heat to high. Cook, stirring occasionally, for 3–5 minutes or until the mussels have just opened.
Discard any unopened mussels. Transfer mussels to serving dishes and pour over the liquid. Garnish with the parsley.
Season with pepper, if you like, but never with salt – the mussels will be salty enough. Serve.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
