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Ingredients
2 kg mussels
50g butter
1 onion, finely diced
3 cloves of garlic, finely chopped
2 glasses of white wine
½ bunch of parsley, finely chopped
Splash of olive oil
Method
Heat a large stock pot (with tight fitting lid, ) then add the butter and olive oil, then pour in the onions and garlic and fry for 1 minute until softened.
Tumble in the mussels ( after sorting through and discarding any dead ones,) then pour in the wine, place on a lid and bring to a vigorous boil, cook for 5 minutes or until all the mussels are opened then sprinkle in the parsley and serve with crusty bread.
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