SERVES 4
Treat Yourself to Fresh Superior Quality Mussels with this classic recipe
Ingredients
2 kg live mussels
2 cups dry white wine
4 l shallots, finely chopped
½ tsp salt
⅓ cup mixed fresh herbs (eg; flat-leaf parsley, chervil, basil, chopped)
6 tbsp butter cut into pieces
Method
1. Rinse and scrub mussels under cold water
2. Using your fingers or paring knife, remove beards (strings that hang from the mussel shells) and discard
3. In a large stockpot set over medium heat, combine wine, shallots, garlic and salt Simmer 5 minutes
4. Add mussels, cover and increase heat to high, cook until all mussels are open, about 5 minutes
5. Stir in herbs and butter, remove from heat
6. Divide mussels and broth between four bowls. Serve immediately with crusty bread
Recipe and Image from www.shetlandselect.co.uk