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Fresh and delicious and with no creamy sauces to pile on the pounds,
this recipe is quick and easy to cook.
Ingredients
1.5 kg (3 lb 5 oz) mussels, scrubbed and debearded
50 g (2 oz) unsalted butter
2 large shallots, finely diced
50 ml (2 fl oz) dry white wine
1 tbsp chopped parsley
Heat a large pan with a tight-fitting lid. Add mussels, butter, shallots and white wine. Cover and cook over a high heat for 3-4 minutes, shaking now and then, until mussels have opened. Add parsley and serve.
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