Added by hoppershaun | Mon 16 Feb 2009 @ 11:10
1kg live mussels, cleaned and de-bearded
1 garlic clove, finely chopped
1 shallot, finely chopped
250ml white wine
handful of fresh parsley, finely chopped
1. In a large pan, melt half of the butter over a medium heat and then add the chopped shallot and garlic. Cook until the shallots have softened.
2. Add the mussels and the wine. Turn up the heat to high and then cover the pan with a tight fitting lid. Cook for 3-4 minutes, shaking the pan every now and then, until the mussels have opened.
3. Using a slotted spoon, transfer the mussels to serving bowls, discarding any that have not opened. Whisk the remaining butter into the cooking liquid and then stir in the parsley. Pour this over the mussels and serve.