Serves 2 (main) – 4 (entree)
• Prep time: 5 minutes
• Cooking time: 8 minutes
• 25g butter
• 4 cloves garlic, chopped
• 4 shallots (green onions), finely sliced
• 1 long red chilli, seeded and finely chopped
• 1 kg black mussels, scrubbed and beards removed
• ¾ cup white wine
• ½ cup flat leaf parsley, roughly chopped
1. Heat a wide pan (one with a lid) over medium-low heat and melt the butter. Add the garlic, shallots and chilli and sauté for a minute or two until everything softens but does not brown.
2. Turn the heat up to medium high and add the mussels and wine. Put the lid on the pot and bring to the boil. Reduce the heat and allow to simmer for 6-8 minutes. Most (if not all) of the mussels will open – throw away any that don’t.
3. Remove the pan from the heat. Toss through the parsley and serve to the middle of the table in the pan.
4. This begs to be served with a fresh crusty baguette to mop up the delicious broth.