Ingredients (serves 2)
1kg of mussels
1 shallot (finely chopped)
1 garlic clove (finely chopped)
100ml white wine
Thyme and parsley (chopped)
Clean and de-beard the mussels (if any mussels are open tap th
em and if they stay
open discard them)
Fry the shallot and garlic in the oil in a thick based pan
–cook them until they are soft and not brown
– add the wine and bring to the boil.
Add the mussels to the pan, half of the herbs and black pepper (sprinkle for taste).
Cover the pan with a lid for 3-4 min giving it a shake from time to ti
You know the mussels are cooked when they have opened up.
(discard any that stay closed)
Sprinkle the mussels with the remaining herbs.
Spoon the mussel into a serving bowl and pour the cooking liquid over.
Served with homemade sweet potato chips.