less than 30 mins
10 to 30 mins
Cook yourself a restaurant-style dish in six simple steps – a splash of white wine, cider or beer gives an extra kick.
By Rick Stein
garlic clove, finely chopped
shallots, finely chopped
bouquet garni of parsley, thyme and bay leaves
- 100ml/3½fl oz dry
white wine or cider
- 120ml/4fl oz
- handful of
parsley leaves, coarsley chopped
bread, to serve
Wash the mussels under plenty of cold, running water. Discard any open ones that won't close when lightly squeezed.
Pull out the tough, fibrous beards protruding from between the tightly closed shells and then knock off any barnacles with a large knife. Give the mussels another quick rinse to remove any little pieces of shell.
Soften the garlic and shallots in the butter with the bouquet garni, in a large pan big enough to take all the mussels – it should only be half full.
Add the mussels and wine or cider, turn up the heat, then cover and steam them open in their own juices for 3-4 minutes. Give the pan a good shake every now and then.
Remove the bouquet garni, add the cream and chopped parsley and remove from the heat.
Spoon into four large warmed bowls and serve with lots of crusty bread.