Mussels steamed with Wine

We’re often intimidated by the preparation we imagine is needed with mussels.  In fact, they couldn’t be simpler – and the results are spectacular.

Ingredients

1kg/2lbs fresh mussels

Knob of butter

1 small onion - finely chopped

Parsley stalks

1 glass white wine

Method

Wash mussels in several changes of cold water, removing the beards.  Discard any that remain open if tapped.

Sweat onion in butter.  Add parsley stalks and wine.

Add mussels to pan.  Cover and cook over a high heat for 3-5 minutes.  Shake pan occasionally.  Discard any mussels that remain closed.

Serve scattered with chopped parsley and accompany with crusty bread.

Nutty mussels

Add chopped almonds and a little grated lemon rind to melted butter.  Pour over mussels in ½ shell, sprinkle with fine breadcrumbs and flash under a hot grill.

Crispy mussels

Open mussels and remove from shell.  Coat in egg and fine breadcrumbs or a light tempura batter.  Deep fry until crisp and golden.  Accompany with lemon or garlic flavoured mayonnaise.  Ideal for parties.

*You can substitute fresh clams.

Serves 4