An absolute classic that's so easy to prepare you'll use it again and again.
- 25g (1oz) butter
- 1 clove garlic, crushed
- 300ml (1/2 pt) white wine
- 1kg (2 1/4lb) mussels, scrubbed
- 3tbsp chopped fresh parsley
Heat the butter in a large pan, add the garlic and cook very gently for just a couple of minutes. Add the wine, season with lots of black pepper and bring to the boil.
Add the mussels to the pan, cover with a lid and simmer for 5 mins, or until all the mussels have opened.
Scatter over the parsley and serve with masses of warm crusty bread.
Top tip for making Garlic and wine mussels
If you've never cooked with mussels before, it's dead easy. Most of the mussels you buy now are pretty clean and don't need much doing to them. If they have any 'beards,' little hairy bits attached to the shell, just pull them off. Scrape off any barnacles with a blunt knife and chuck any that stay open when they're sat in fresh water. Cook until opened and chuck any that stay closed after cooking.