1 – 2 cloves of garlic
50ml /2 fl.oz dry white wine
To make a garlic and parsley butter finely chop the garlic and parsley and mix into soft butter, or buy ready made flavoured butters from us.
Melt the butter in the pan, add the wine, once the pan is hot add the cleaned* mussels in their shells.
Cover the pan and cook on a high heat, shaking the pan every now and then until the mussels are open.
Spoon out the mussels; pour almost all of the juice out on to the mussels leaving just the dregs which may contain some grit. You can also thicken the sauce with cream if liked.
* To clean the mussels, just wash in cold water and scrape off any weed attached. Discard any mussels which are open BEFORE cooking and any which remain closed AFTER cooking.