I love making this on a cold winter’s night. There’s something romantic about sharing a pot of mussels with my man. But if you’re not trying to seduce someone, this dish also makes a nice dinner with friends by just placing the pot of steaming mussels in the middle of the table and letting everyone help themselves…
Serves: 2 main, 4 entrée
Time: 15 minutes
Splash of olive oil
4 garlic cloves, smashed and sliced
4 shallots, trimmed and thinly sliced
1 tbs thyme, chopped
2 small bird’s eye chillies, sliced
1kg pot-ready mussels
1 cup white wine
Handful of flat-leaf parsley
Crusty bread drizzled with extra virgin olive oil, to serve
- Heat a large pot over med-high heat. Add butter and a olive oil (this stops the butter burning). When butter is frothing, add garlic, shallots, thyme and chilli. Stir to coat with butter. Cook for 2 minutes. Pour in wine.
- Drain mussels, reserving ½ cup of the liquid from the packet. This makes good stock. Add to the wine and bring to the boil. Turn temperature down a bit and simmer for 5 minutes. Add a pinch of salt.
- Add mussels and stir. Place lid on to tightly. Cook for 5 minutes or until shells have opened. Don’t eat any mussels where the shell hasn’t opened (you shouldn’t have to force the shell) or you could be very sick. Sprinkle mussels with parsley when ready to serve. Serve with crusty bread to soak up the broth.