Recipe Categories
Seafood
Wine Seafood

Granny's White Wine Mussels

2 kg Or 4 litres of mussels.
2 tbl Groundnut oil.
2 x Shallots
2 cup Dry white wine.
    Parsley
    Pepper

 Method :
1 Brush and wash the mussels several times under running water. Do not leave them soaking in water. Remove the thread (byssus), which is sometimes caught in the mussel.
2 Fry the shallots until transparent in a pan with a little oil. Add the wine and season with pepper. Pour in the mussels and stir them with a skimming ladle to bring the ones at the bottom to the top. When they have all opened, remove them with the skimming ladle. Do not serve unopened mussels.
3 Wash and chop the parsley. Sprinkle it over the mussels just before serving.
4 Strain the cooking juices to remove the sand which drops from the mussels as they open. Return the juices to the pan with 1 tablespoon of oil, the wine and the chopped parsley. Season with pepper. Return the mussels to the pan and cook for 2 or 3 minutes.
Serve hot.