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Fresh New Zealand green lipped mussels steamed in white wine.

Fresh New Zealand green lipped mussels steamed in white wine.

I love shellfish and these mussels are easy to put together and quick to cook.  I typically buy about 1 kg of fresh mussels for two people, enough to account for discarded mussels with broken shells or any which fail to open after cooking.  Serve with plenty of warm, crusty bread and a glass of the same wine they were steamed in.

Simple Steamed Mussels

Ingredients

500g fresh mussels per person (about 10 mussels) cleaned and debearded

A good knob of butter (about 100g)

1 shallot finely diced

3 garlic cloves finely diced

1 glass of good white wine

1 bunch of parsley chopped

Method

In a medium pan melt the butter over a low heat and add the shallots.  Cook slowly for about 10 minutes or until soft, but not coloured.

Add the garlic to the pan and cook until fragrant (about 30 seconds).

Turn up the heat to medium high, add the mussels to the pan and a good glug of white wine.  Cover the pan with a tight fitting lid and give the pan a good shake every now and then as they steam.  When the mussels open, they are cooked – about 5-7 minutes.

Remove from heat, add chopped parsley and serve in a warmed bowl with a lemon cheek, warm crusty bread, and a glass of the same wine the mussels were steamed in.

Enjoy!

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