A simple yet sophisticated seafood classic.
- 800g live mussels, cleaned (ask your fishmonger how to do this!)
- 50ml white wine
- 50g shallots, finely diced
- 2 garlic cloves, crushed
- 25g unsalted butter
- 1 tbsp chopped parsley
- Salt & pepper
- Tip the mussels into a large hot saucepan with the white wine, shallot and garlic. Cover and shake the pan until the mussels start to open. Add the butter and seasoning and shake the pan again. Throw away any mussels that remain tightly closed. Serve in a bowl and sprinkle the parsley on top.