1kg/2.2lbs fresh mussels
115g/4oz unsalted butter
2 clove garlic, peeled and finely chopped
2 shallots, peeled and finely chopped
200ml/7fl oz dry white wine
large handful fresh flat leaf parsley, chopped
- Prepare the mussels: Pull away the hair-like strands (beard) around the shell and scrub with a stiff brush under cold running water.
- Heat the unsalted butter in a large saucepan. When hot and foaming add the garlic and shallots, cook until soft and translucent, then add the wine.
- Bring the shallots and wine mixture to the boil. Add the mussels, cover the saucepan, gently shake the pan and cook over a high heat for 2-3 minutes, until the mussels open. Discard any mussels that remain closed after cooking.
- Add the parsley and serve immediately with plenty of fresh crusty bread.