Steamed Mussels

Serves: 2
Time: 25 mins


  • 15g butter
  • 20g shallots, minced
  • 90ml dry white wine
  • 680g mussels, cleaned and debearded
  • 15g chopped fresh parsley
  • Ground black pepper to taste

1) In a medium stock pot, heat butter over medium heat. Add shallots and saute until translucent.

2) Pour in wine and mussels. Raise heat to medium/high and steam mussels until shells open, about 5 minutes.

3) Pour mussels and cooking liquid into a serving bowl, sprinkle with parsley and freshly ground black pepper to taste. Serve immediately.