About this recipe:Be transported to the south of France with this dish. Serve with crusty bread, and a nice chilled glass of white wine.
50 fresh mussels, scrubbed and debearded
2 tablespoons extra virgin olive oil
5 cloves garlic, minced
3 spring onions, chopped
3 plum tomatoes, chopped
225ml (8 fl oz) white wine
30g (1 oz) butter
1 bunch fresh parsley, chopped
salt and freshly ground black pepper to taste
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Method Prep:10min › Cook:15min › Ready in:25min
Place mussels in a large bowl with cold water to cover. Let them soak for about 20 minutes to remove any dirt or sand.
Heat olive oil in a large pot over medium-low heat. Add garlic, and sauté for one minute, but do not brown. Add the chopped spring onion and tomatoes, and cook until almost tender. Pour in the white wine, and stir in the parsley and butter. Bring to a boil, and allow to boil until the liquid has reduced by half, about 15 minutes. Season with salt and pepper to taste.
Add the mussels to the pot, cover and allow to cook until the shells are opened, about 8 to 10 minutes. Transfer the mussels and sauce to a large serving bowl, discarding any unopened shells. Bon appétit!
Cooked this for my wife and myself,just adjusted the ingrediants accordingly. 3 cloves of garlic,150-175ml wine,2 spring onions,half a bunch of parsley,1 tomato and about 30 mussels,it was delicious and will be cooking it again next saturday evening - 03 Feb 2013
Got to say, this was absolutely amazing Simple and cheap, but it sounds posh and tastes absolutely fab. I followed what the other commenters said cooked double the amount of sauce and it was the perfect amount. - 17 Nov 2012