Steamed mussels with wine, garlic and parsley
By Mitch Tonks
From Saturday Kitchen
Method
Remove the beards from the mussels and give them a light clean under running water. Add the olive oil to a pan and put in the garlic and shallots, fry gently to soften but not colour then add the wine and bring to the boil, continue to boil for 2 minutes to take out some the alcohol.
Add half of the parsley and the mussels, cover and allow the shells to steam open, this will take around 3-4 minutes, discard any that don't open.
Add the remaining parlsey and serve in deep wide bowls.
