Thursday, February 10, 2011

Mussels with Shallots and White Wine

A beautiful recipe for mussels steamed in butter, shallots and white wine. Use only fresh mussels, which are tightly closed when you buy them. Serve with slices of fresh crusty bread to soak up the delicious sauce.

30g butter
4 shallots, finely chopped
200ml (3/4 cup) dry white wine
1.5kg mussels, cleaned and debearded
good handful chopped fresh parsley
freshly ground black pepper to taste

1. In a medium stockpot, heat butter over medium heat. Add shallots and fry until transparent.

2. Pour in wine and mussels. Raise heat to medium high and steam mussels until shells open, about 5 minutes.

3. Pour mussels and cooking liquid into a serving bowl, sprinkle with parsley and freshly ground black pepper to taste. Serve immediately.