garlic and herb greenshell mussels.

Garlic and herb greenshell mussels

one pot · ready in about 20 min

Garlic, white wine and herbs are a classic combination that lets the mussels shine, with a delicious broth to mop up with crusty bread.

Ingredients

• 1 kg whole raw greenshell mussels
• 30 g butter or 2 tbsp olive oil
• 1 small onion or 2 shallots, finely chopped
• 3 garlic cloves, crushed
• 150 ml dry white wine or fish stock
• 2 tbsp fresh parsley, chopped
• 1 tbsp lemon juice
• Black pepper, to taste
• Crusty bread or pasta, to serve

Optional

• 50 ml cream
• A pinch of chilli flakes

Method

1. Clean and prepare the mussels according to the supplier's instructions.
2. Soften the onion and garlic in the butter or olive oil in a large pot.
3. Add the white wine or stock and bring to a simmer.
4. Add the mussels, cover and cook until thoroughly cooked and the shells open. Discard any that remain closed.
5. Finish with the parsley, lemon juice, black pepper and, if you like, a splash of cream or a pinch of chilli. Serve hot with crusty bread or over pasta.