Mussels with olives and gremolata

Recipe from: November 2010

Ingredients 12
Servings 6
Time 10 min

Ingredients

  • 3
    kg
    mussels, cleaned and debeared
  • 3
    cup
    dry white wine
  • 6
    cloves
    garlic, finely chopped
  • 2
    red onions, thinly sliced and chopped
  • 1/2
    cup
    chopped fresh herbs such as rosemary, thyme, basil and parsley
  • 100
    g
    butter
  • 2
    pinch
    black pepper
  • 1/2
    cup
    green olives, depipped
  • 6
    Tbs
    parsley, finely chopped
  • 2
    lemons rind grated
  • 2
    small garlic clove, minced
  • 100
    ml
    single cream (optional)
 

Method

5 mins
 
For the gremolata: Combine the lemon rind, chopped parsley and minced garlic clove and set aside.
For the mussels:
In a large pot, gently saute onion and chopped garlic with half the butter until soft. Add wine and herbs. Turn the heat up. As soon as it comes to a boil, add the cleaned mussels. Cover and cook until mussels open (about 5 mins). Remove from heat. Discard any unopened ones. Stir in the olives and add cream (if using) and the rest of the butter. Scatter with gremolata and serve immediately with crusty bread.
 

Read more on: poach  |  fish/seafood
 

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