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  • Starters and Sides

    Garlicky Mussels. Just Add Bread!

    October 31, 2014

    Serves 8
    Preparation time: 35 minutes
    Cooking time: 20 minutes

    3kg mussels
    50g butter
    2 onions, finely chopped
    10 fat garlic cloves, finely chopped
    1 celery stick, finely chopped
    fresh sprig of thyme
    1 bay leaf
    300ml dry white wine
    150ml cream (optional)
    salt and freshly ground black pepper
    handful of Italian parsley, chopped

    1 Wash the mussels and scrape off the hairy beard. Tap the shells to check for freshness. If a mussel does not close when tapped, get rid of it.
    2 Melt the butter in a large saucepan and add the onion, garlic, celery, thyme and bay leaf. Stir-fry for about five minutes. Add the white wine and bring to the boil.
    3 Using a wooden spoon, stir the mussels into the liquid. Cover and bring to the boil. Boil for about 3 minutes or until the mussels open up. Discard any mussels that remain closed.
    4 Stir in the cream and season to taste with salt, black pepper and parsley.
    5 To serve: Spoon the mussels into serving bowls and pour over the aromatic stock. Serve with fresh bread to mop up the finger-licking sauce.

    Words and image: Home magazine

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