Ingredients
- 2 tablespoon olive oil
- 4 garlic cloves (minced unless you have fresh local garlic then slice thinly and get sweet garlic chips)
- 125 ml dry white wine (1/2 cup)
- Saffron threads (pinch of)
- 1 kilogram mussels (shells scrubbed and beards removed)
- Chopped parsley
- Knob of butter
- Salt and freshly ground black pepper
How to Make
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Step 1: Heat wok or large frying pan over high heat until hot and add a swirl of oil and cook garlic until fragrant and then add white wine and saffron.
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Step 2: Allow liquid to come to the boil and then toss mussels in, cover with a lid and leave to steam for 3 to 4 minutes, remove lid and shake pan well and remove cooked mussels as they open.
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Step 3: Keep warm until most are opened, remove pan from heat and add chopped parsley and a large knob of butter and whisk through and then check seasoning and add salt and pepper if needed.
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Step 4: Serve mussels in deep bowls with cooking juices poured over the top and accompany with crusty bread.
We hope you enjoy this recipe!
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