Ingredients
- 2 pounds (1 kilo) live mussels, in shells
- 1 finely chopped shallot or 1/2 an onion
- Small glass of white wine
- Chopped parsley, to serve
Method
- Swish the mussels around in a sink full of cold water to clean them, using a small knife to scrape off any barnacles or beards.
- Discard any mussels that don't close when tapped, or any with broken shells.
- Tip the mussels into a big pot, then add the shallot and wine.
- The pan should be half full or less, to allow the mussels to cook properly.
- Turn the heat to high and cover the pan tightly.
- When it starts to steam cook the mussels for 3 or 4 minutes, shaking the pan occasionally.
- When all the shells have opened, they are done.
- Any closed shell mussels are OK to eat if the shells open easily, but discard any others.
- Take the pan off the heat and sprinkle the parsley on top.
- Spoon the mussels into warmed bowls and pour the juices from the pan over them.
- Serve with crusty bread to mop up the juices and perhaps a glass of white wine.
Notes
Add a couple of finely chopped garlic cloves with the shallots if you like.