2-1/4 lb fresh mussels
3 tablespoons light olive oil or canola oil
1 medium onion, finely chopped
2 garlic cloves, finely chopped
1/2 cup Muscadet or other crisp dry white wine
3 heaped tablespoons chopped fresh parsley
French fries and mayonnaise or crusty bread to serve
- Tip the mussels into a sink full of cold water and give them a good swirl. Drain off the water, fill up the sink again, and swirl the mussels once more. Discard any mussels that are open.
- Using a small, sharp knife, remove the hairy “beards.” Transfer the cleaned mussels to a large bowl of fresh, cold water.
- Heat the oil in a large saucepan or deep casserole, add the chopped onion, and cook over low heat for 5 to 6 minutes until beginning to soften.
- Stir in the garlic, pour in the wine, then increase the heat and bring to a boil.
- Drain the mussels and tip them into the pan. Turn them over in the sauce, cover the pan, and cook over high heat for 3 minutes, shaking the pan occasionally.
- Remove the lid and check the mussels are open. If not, cover and cook for 1 minute more. Discard any mussels that haven’t opened, then sprinkle over the parsley.
- Serve immediately in deep bowls accompanied by fries and mayonnaise (wickedly delicious), or crusty bread.
Makes 2 servings.
Source: Cooking with Wine