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Steamed Mussels in a Garlic Butter Sauce

Mussels in Garlic Butter

Ingredients

  • 2kg Mussels
  • 100g Butter, Reduced Fat
  • 6 Cloves Garlic
  • 2 Shallots
  • 200ml Dry White Wine
  • ½ Tsp Salt
  • 6 Tbsp Fresh Parsley
  • Freshly ground Black Pepper

Method

  1. Scrub the mussels thoroughly under cold running water. Discard any that have broken or open shells.
  2. Peel and chop the shallots and garlic (keep separate).
  3. Melt 40g of the butter in a very large pan over a low heat. Add 2tsp chopped garlic and all the shallots and cook for 2 minutes.
  4. Add the mussels, wine, salt and black pepper. Cover and bring to the boil, shaking occasionally. Cook for around 3 minutes or until the mussels open.
  5. Place into individual dishes, discarding any mussels that won't open.
  6. Mix together the remaining butter, garlic and the chopped parsley.
  7. Stir the mixture into the remaining cooking juices and heat through, pour over the mussels and eat immediately.

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