Mussels in Garlic and White Wine

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You can buy a net of mussels in most supermarkets, ready cleaned. It’s genuine fast food! Discard any mussels that are open before you cook them, and any that are still closed after you finish cooking them.

Serves 4


1 bag of mussels – discard any that are open
Olive oil
1 glass of white wine
2 cloves of garlic, finely chopped
A splash of cream
A handful of fresh parsley, chopped
Red chilli, deseeded and chopped finely (optional)


1. Heat olive oil in a large pan. Add the garlic and as soon as you can smell its aroma, add the mussels. Shake the pan, then add the wine and cream (and chilli if using). Put the lid on and cook for a few minutes until the shells open.

2. Discard any mussels that stay closed (don’t eat them). Add the chopped parsley and stir. Bring the pan to the table and give everyone bread to mop up the juices.


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