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How To Cook Mussels

How To Cook Mussels



Steamed Mussels With White Wine


  • 24 medium-sized (about 80mm) mussels

  • 2 cloves garlic

  • 200ml dry white wine

  • 2 tablespoons chopped flat-leafed parsley

  • 2 tablespoons unsalted butter

  • freshly ground black pepper

  • Clean and scrub the mussels.

Peel and finely chop the garlic.

Put all ingredients except the butter and pepper into a large, wide saucepan and bring to the boil.

Boil until the mussels open, removing each of them to a warm serving bowl as they open, remembering that they are ready when the flesh of the mussel has come away from the shell.

When all the mussels have been removed, stir in the butter and season with pepper.

Pour the sauce over the mussels and serve with plenty of crusty bread to mop up the sauce.

Pull the brown tongue and its white root from each mussel before eating as they are very tough and inedible.

Serves 4


Mussels - Introduction and Preparation

New Zealand Green Lipped Mussels.

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Mussels - Cooking

New Zealand Green Lipped Mussels.

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Mussels - Variations

New Zealand Green Lipped Mussels.

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