This is one of our all-time midweek dinner favourites.
So easy, quick and delicious.
We like to serve our mussels with hot chips from our local fish and chip shop and a homemade tartare sauce.
Here’s how I do it …
Mussels in white wine
2 portions as a main meal
You will need:
1 kg fresh mussels, cleaned of beards and rinsed ( don’t bother trying frozen ones – they’re awful )
1 glass of decent dry white wine. I use sauvignon blanc because that’s what I like to drink 🙂
5 whole pepper corns
1 bay leaf
1 shallot, finely diced
small handful parsley, finely chopped parsley
1 Tbs butter
Into a large (5 litre / 1.25 gallon) pot put the wine, pepper corns, shallots and bay leaf and turn the heat on medium.
Bring to the boil and add mussels and cover the pot.
Stir the mussels around with a spoon every couple of minutes.
Keep an eye on them – when the mussels are all open they are done. It should only take 8 – 10 minutes.
Scoop mussels out into a large bowl leaving the liquid in the pot.
Whisk butter and parsley into the liquid.
Pour liquid over the mussels. Serve immediately with hot chips and tartare sauce.
My special tartare sauce
In a food processor put
1 small shallot
1 -2 gherkins
3 Tbs mayonnaise
1 Tbs tomato ketchup
whizz it all up until combined.