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1.75 kg/4 lb fresh mussels, scrubbed and bearded
1 sprig of parsley
1 sprig of thyme
2 shallots, chopped
Freshly ground black pepper
150 ml/0.25 pt white wine
15 ml/1 tbsp chopped parsley
100 g/4 oz/0.5 cup butter or margarine
1 garlic clove, crushed
Chips (fries), to serve
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Method :
Wash the mussels in several changes of water and discard any that are open
and do not close when sharply tapped. Put them in a large saucepan with
the parsley, thyme and shallots and pepper to taste. Add the wine, bring
to the boil, stir well, cover and heat over a high heat for a few minutes
just until the mussels open. Discard any that remain closed. Transfer the
mussels to a warmed serving dish and keep them warm. Boil the liquor until
reduced by half, then stir in the parsley, butter or margarine and garlic.
When the butter has melted, pour over the mussels and serve hot with
chips. |