• 1 Kg Fresh Mussels
  • 1 No. Onion (peeled and finely diced)
  • 2 Garlic Cloves (peeled and finely diced)
  • 1 tbsp Rapeseed or cooking Oil
  • 250ml  Dry white wine
  • Handful of fresh Flat Leaf Parley (chopped)
  • 50g Butter
  • Fresh crusty baguette to serve

Serves 4 people

Serve with crusty bread



Wash the mussels in cold water and discard any mussels that are broken or already open.  Pull the beards off and rinse each mussel. Put to one side.

Heat the oil in a large pot (must have a lid & be large enough to hold all the mussels at one time).  Add the chopped onions and garlic. Saute for 3 minutes until onions have softened.

Add the mussels and wine.  Stir mussels well to combine flavours. Cover with lid and steam until all mussels have opened. Should only be a few minutes.  When the mussels are open take out and put the mussels in a bowl without the liquid.

Bring sauce to the boil, mix in the butter and then add the parsley and gently mix though.  Pour the sauce over the mussels and serve

TIP: Serve with  plenty of fresh crusty bread to mop up the juices.

*NOTE* Once cooked, be sure to discard any mussels which have not opened!


Kevin Peet

Author Kevin Peet

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