
Mussels with white wine sauce and parsley
20min
Ingredients
35.274 (oz) of mussels with shells
Small glass of white wine
1 shallot, finely chopped
Chopped parsley, for serving
Instructions
1. Pour the mussels into a large pot and add the wine and chopped shallot. The pot should not be filled more than halfway, as the mussels need plenty of space to move around and cook properly.
2. Place the pot over high heat and cover it well. When the pot starts releasing steam, cook the mussels for 3-4 minutes, shaking the pot occasionally to ensure they cook evenly. They are done when the shells have opened. Mussels that haven’t opened can still be eaten if they can open easily.
3. Remove the pot from the heat to prevent the mussels from overcooking. Sprinkle with chopped parsley, ladle the mussels into warm bowls, and pour the cooking juices over them.
