Mussels with olives and gremolata

6 servings Prep: 10 mins, Cooking: 5 mins
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Fresh Mediterranean flavours make this a stunning summer dish.

By Food24 October 29 2010
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Ingredients (10)

3 kg mussels — cleaned
3 cup wine — dry white
6 cloves garlic — cloves
2 red onion — thinly sliced and chopped
1/2 cup fresh mixed herbs — chopped
100 g butter
2 pinch freshly ground black pepper
1 cup olives — green, pitted
1/2 cup fresh parsley — finely chopped
3 Tbs lemon — zest only
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Method:

Combine the lemon rind and the chopped parsley and set aside. Gently fry the onion and garlic until soft in a large pot. Add wine and herbs and turn heat up. As soon as it comes to a boil, add the cleaned mussels. Cook until mussels open (about 5 mins). Discard any unopened ones. Remove from heat. Stir in the olives and add more butter (or even a dash of cream) if desired. Serve immediately with the the gremolata (parsley and lemon rind mixture) scattered over.



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