Seriously garlicky mussels


Ingredients 11
Servings 4
Time

Ingredients

  • 45
    ml
    butter
  • 30
    ml
    olive oil
  • 2
    onions, finely chopped
  • 10
    cloves garlic, crushed
  • 250
    ml
    white wine
  • 500
    ml
    chicken or vegetable stock
  • 5
    ml
    sugar
  • milled pepper
  • 65
    ml
    chopped parsley
  • 2
    kg
    mussels in the shell
  • 45
    ml
    chopped parsley
 

Method

 
Heat butter and oil in a large saucepan. Add onions and garlic and sauté until glossy, about 5 minutes. Add next 5 ingredients and boil for about 5 minutes. Add mussels, cover and steam or boil for about 6 minutes. Mussels are ready when shells have opened. (Discard any that do not open.) Scatter parsley over and turn into a heated serving bowl. Serve with crusty bread to mop up juices.
 

Read more on: fish/seafood
 

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