Steamed Mussels

Name: Steamed Mussels
Total time: 40 min
Ingredients: 50g / 3 tbsp butter , unsalted; 1⁄2 onion , finely chopped (brown, yellow, white); 3 garlic cloves , very finely chopped; 1 kg / 2 lbs mussels , bearded and scrubbed (Note 1); 1 cup (250ml) dry white wine; 2 tomatoes , deseeded and diced (Note 2); 1⁄4 cup flat leaf parsley , roughly chopped; Lemon wedges (essential!); Crusty bread to serve (essential!)

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Total: 40

Servings: 4

Ingredients

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50 grams / 3 tbsp butter, unsalted1⁄2 onion, finely chopped (brown, yellow, white)3 garlic cloves, very finely chopped1 kg / 2 lbs mussels, bearded and scrubbed (Note 1)1 cup (250 milliliters) dry white wine2 tomatoes, deseeded and diced (Note 2)1⁄4 cup flat leaf parsley, roughly choppedLemon wedges (essential!)Crusty bread to serve (essential!)

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Instructions

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Step 1

Heat oil in a large, heavy pot over medium heat, melt butter.

Step 2

Add the garlic and onion, stirring occasionally until onion is soft and fragrant - about 3 minutes.

Step 3

Turn heat up to high, add wine and bring to boil. Simmer 2 minutes until the harsh alcoholic smell is gone.

Step 4

Stir in tomatoes, add mussels stir to coat in sauce a bit.

Step 5

Cover, lower heat to medium high and cook, shaking pot once or twice.

Step 6

The mussels are cooked when they are open - around 6 to 8 minutes.

Step 7

Toss through parsley and season to taste with salt and pepper. Be careful with the salt as the mussels are already salty, so taste first.

Step 8

Drizzle with extra virgin olive oil, and serve with lemon wedgeds on the side so people can use as much as they wish. Serve immediately with crusty bread to mop up the sauce!