Mussels with White Wine and Garlic
One of the benefits to living in Devon is our easy access to miles of beautiful coastline and the veritable feast of produce that can be harvested from it.
One of my fondest childhood memories is watching the waves crash in along the beach while I sat eating mussels and cockles from a polystyrene cup. Of course this recipe for mussels in white wine and garlic is a little bit more sophisticated than my old seaside snack but nonetheless it brings out the great flavours of the sea in a wonderful grown-up broth.
This recipe couldn’t be simpler. It’s really just a case of combining all of your fresh ingredients into a stockpot and letting the flavours do their thing. If you’re not a fan of garlic then you can leave it out and really go to town with the parsley instead – it’s down to personal taste.
4 lbs fresh mussels
240ml of your favourite dry white wine
4l finely chopped shallots
3 to 4 finely chopped cloves of garlic
200g roughly chopped fresh herbs such as parsley or basil
1 teaspoon salt
200g tablespoons butter, cut into small cubes
Rinse your mussels under the cold tap and scrub off any nasty bits.
Using your fingers or a paring knife, remove the beards (those strings hanging off the shells), and discard them.
Set a large pot over medium heat and combine your chosen wine with the shallots, garlic, and a sprinkle of salt. Allow this to simmer for about 5 minutes.
Add your mussels to the stock, cover, and increase your heat to high.
Cook the mussels until they are all open then stir in your chosen herbs and butter before removing them from the heat.
Divide your mussels among your bowls and serve immediately with thick slices of crusting bread and lashings of butter.