Garlic and Wine Mussels

09 February 2010

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Serve in one big pot in the middle of the table and eat by hand,  far more sensuous!

Preparation Time: 10 minutes
Cooking Time: 10 minutes
Serves: 2

Ingredients:
1kg fresh mussels, washed, de-bearded and scrubbed
50g Clover
1 shallot, finely chopped
1 clove garlic, crushed
300ml dry white wine, or stock
3 tbsp fresh parsley, chopped
                                  
1. Melt the Clover in a large saucepan and cook the shallots and garlic, until soft and transparent.

2. Add the wine and seasonings and bring to the boil.  Add the mussels all at once, cover and cook over a high heat, shaking the pan occasionally to ensure even cooking.

3. When all the mussels have opened (discard any that remain closed), transfer to a heated serving dish, reserving the liquid.

4. Return the liquid to the heat and boil rapidly until reduced by half, stir in the parsley and season to taste.

5. Pour the sauce over the mussels, before serving with plenty of crusty bread.

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