Mussels with White Wine Sauce & Parsley
Fully cooked Mussels with
Natural Juice in Vacuum Pack
- 1 kg Mussels, in shells.
- Small glass White wine
- 1 shallot, finely chopped
- Chopped parsley, to serve
How to cook
- Tip the mussels into a large pan, then add the wine and chopped shallot. The pan should not be more than half full – the mussels need plenty of space to move around so that they cook thoroughly.
Set the pan over a high heat and cover tightly with a lid. When the pan starts to steam, cook the mussels for 3-4 mins, shaking the pan from time to time to ensure they cook evenly. They are cooked when the shells have opened. Mussels that have not opened are fine to eat if they can be easily opened.
Remove the pan from the heat to stop the mussels cooking any further. Sprinkle with chopped parsley, then spoon them into warmed bowls and pour over the pan juices.