Recipe by Mum
Mussels steamed in white wine with onion and garlic, finished with cold butter, lemon and parsley. Bring the pot to the table with plenty of crusty bread for the broth.
Ingredients
Method
- Scrub and debeard the mussels. Discard broken shells and any open mussels that do not close when tapped. Keep chilled until cooking.
- Heat the 50 g butter and olive oil in a large lidded pot over medium heat. Soften the onion for 4–5 minutes without browning. Add garlic and chilli flakes and stir for 30 seconds.
- Turn the heat high, pour in the wine and boil for about 1 minute.
- Add the mussels, cover and steam over high heat for 3–4 minutes, shaking the pot once or twice, until the mussels open and are cooked. Discard any that remain closed.
- Take the pot off the heat. Add the cold butter, lemon juice, parsley and black pepper. Shake or stir gently for 10–15 seconds until the broth is glossy.
- Taste before adding salt, as the mussels season the broth. Serve immediately with crusty bread.
For Moules et Frites, serve with Home Made Chips.
From preparation to the table
Original photographs from our family cooking. Where the recipe is labelled as a new version, these earlier photographs record the meal and may show variations rather than every exact ingredient or step above.
