This is a scrumptious classic recipe that will be a huge hit with your family, friends, and of course, yourself!
1 kg/2.2 lbs of mussels per person*
50 gm/¼ cup chopped onions
2 finely chopped shallots
100 gm/½ cup chopped parsley275 ml/1 cup white wine
100 gm/½ cup butter cut into small cubes
Juice of ½ lemon
* This may seem like a lot of mussels; it depends on what you are serving with them. But 1 kg soon disappears.
How To Clean & Prepare Mussels
Clean all the mussels by gently rubbing them, removing beards and barnacles, and wash in several changes of cold water, then let them soak for 20 minutes. (During the soak the mussels will continue to breath by filtering water and expel salt and sand.)
Put all the mussels in a very large pan with the onion, shallots, parsley, wine, and a generous amount of freshly ground pepper.
Add half the butter, and put the pan over medium-high heat, and put the lid on. From time to time shake the pan to ensure even cooking.
The mussels are cooked when their shells open, approximately 5 minutes. Remove them from a pan into a warmed serving dish and keep hot. Discard any mussels that have not opened.
Strain the pan juices through a sieve, and return to the pan and reduce by half.
Remove the pan from the heat, beat in the remaining butter and the lemon juice.
Pour the liquid over the mussels and serve immediately.
Excellent site with some old favourites together with some recipes which were new to me.
This Website is AMAZING! I was raised by my stepmother who was born in France and grew up eating this food! Every Sunday we would go to her mothers house and eat, I have been trying to recreate these recipes on my own and have failed miserably. THANK YOU for having these recipes for use! They are FANTASTIC!