less than 30 mins
10 to 30 mins
Serves 4-6
Cook yourself a restaurant-style dish in six simple steps – a splash of white wine, cider or beer gives an extra kick.
By Rick Stein
Ingredients
- 1.75kg/4lb
mussels - 1
garlic clove, finely chopped - 2
shallots, finely chopped - 15g/½oz
butter - a
bouquet garni of parsley, thyme and bay leaves - 100ml/3½fl oz dry
white wine or cider - 120ml/4fl oz
double cream - handful of
parsley leaves, coarsley chopped - crusty
bread, to serve
Method
-
Wash the mussels under plenty of cold, running water. Discard any open ones that won't close when lightly squeezed.
-
Pull out the tough, fibrous beards protruding from between the tightly closed shells and then knock off any barnacles with a large knife. Give the mussels another quick rinse to remove any little pieces of shell.
-
Soften the garlic and shallots in the butter with the bouquet garni, in a large pan big enough to take all the mussels – it should only be half full.
-
Add the mussels and wine or cider, turn up the heat, then cover and steam them open in their own juices for 3-4 minutes. Give the pan a good shake every now and then.
-
Remove the bouquet garni, add the cream and chopped parsley and remove from the heat.
-
Spoon into four large warmed bowls and serve with lots of crusty bread.