Mussels in white wine

Name: Mussels in white wine
Total time: 25 min
Cuisine: French
Ingredients: 1kg mussels, cleaned and debearded; 1 shallot, finely chopped; 3 garlic cloves, sliced; 150ml dry white wine; 50ml double cream; 20g butter; 2 tbsp chopped parsley; 1 baguette, to serve

Mussels steamed open in white wine, garlic and cream, with plenty of bread for the sauce.

Time25 min
LevelEasy
Costabout £4.50 a head

2 servings

Ingredients

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1 kgmusselscleaned and debearded
1shallotfinely chopped
3garlic clovessliced
150 mldry white wine
50 mldouble cream
20 gbutter
2 tbspchopped parsley
1baguetteto serve

Method

1
Discard any mussels that stay open when tapped, and any with broken shells.
2
Melt the butter in a large lidded pan and soften the shallot for 3 minutes, adding the garlic for the last minute.
3 min
3
Pour in the wine and bring to the boil. Tip in the mussels, cover and cook for 4 minutes, shaking the pan.
4 min
4
Discard any mussels that have not opened. Stir in the cream and parsley.
5
Serve straight away in bowls with the baguette for mopping up.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.