less than 30 mins
less than 10 mins
Serves 3-4
Mussels in a buttery white wine and herb sauce make for a quick, easy and impressive starter. Serve with crusty bread.
By Rick Stein
Ingredients
- 1.5kg/3lb 5oz
mussels - 100ml/3½fl oz dry
white wine - 50g/1¾oz
butter - 1
shallot, finely chopped - 75g/2½oz Bayonne or
prosciutto ham, finely chopped - 1
garlic clove, grated or chopped very finely - 1 handful mixed flatleaf parsley,
tarragon, chervil and chives, chopped - freshly ground
black pepper - crusty
bread, to serve
Method
-
Clean and debeard the mussels. If any mussels are opened, tap them lightly on a hard surface. If they don't close, discard them.
-
Add 2 tablespoons wine to a large lidded saucepan. Add the mussels, cover with the lid and cook over a high heat for 3-4 minutes, shaking the pan periodically until they have opened (discard any that do not open). Remove from the heat and strain into a colander over a large bowl. Reserve the cooking liquor and keep the mussels warm.
-
In the same pan, melt the butter and gently cook the shallot, ham and garlic for 4-5 minutes, until softened but not browned. Add the mussel cooking liquor and remaining wine. Bring to a boil and cook until the volume of liquid has reduced by half. Add the mussels and herbs and mix well, then season with black pepper.
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Serve in warmed bowls with some crusty bread.