Name: Mussels with olives and gremolata
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 6 servings
Cuisine: Cooking Method
Ingredients: 3 kg mussels cleaned; 3 cup wine dry white; 6 cloves garlic cloves, finely chopped; 2 red onion thinly sliced and chopped; 1/2 cup fresh mixed herbs chopped; 100 g butter; 2 pinch freshly ground black pepper; 1/2 cup olives green, pitted; 6 Tbs fresh parsley finely chopped; 2 lemon zest only; 2 garlic cloves, minced; 100 ml cream

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Ingredients (12)

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

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Method:

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.

Mussels with olives and gremolata

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