- 2kg mussels
- 2 tbsp olive oil
- 2 shallots, finely sliced
- 1 fat garlic clove, finely sliced
- 200ml white wine
- 500ml vegetable or fish stock
- large handful fresh parsley, chopped crusty bread, to serve
1. Sort mussels following our tip (right). Clean under running water, removing beards and barnacles with a cutlery knife.
2. Heat oil in a very large pot (with a tight-fitting lid) over a medium heat. Gently fry shallots for 10 minutes or until softened, then add garlic and fry for a further 1 minute.
3. Turn up the heat and add the wine and stock. Bring to the boil. Add half the parsley, then tip in the mussels. Cover pot and simmer, shaking occasionally, for 5 to 6 minutes or until the mussels have fully opened. (Discard any that remain closed.)
4. Divide mussels among four large bowls and scatter over the remaining parsley. Serve immediately with crusty bread to mop up the juices.
EACH SERVING About 870kJ, 9g fat (1g saturated), 5g carbohydrate (0,6g total sugars), 23g protein, 0,2g fibre.
TIP To store fresh mussels safely, keep them in an open bag in the fridge, covered lightly with damp paper towels. (Do not submerge in water for prolonged periods of time.) To clean, put in a colander under cold running water. Check to make sure the mussels are alive – the shells should be tightly closed. (Give them a sharp tap on a work surface if they aren’t.) Discard any that haven’t closed after 30 seconds or that have broken shells.)