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White Wine Butter Mussels
By Daen Lia · daenskitchen.com
Serves 4
30 min
Live mussels steamed in a buttery white wine sauce with shallots and garlic, served with crispy fried bread.
| prepDe-beard and clean mussels under running water, scrubbing to remove barnacles | ||||||
| prepSlice baguette | ||||||
| 1 tbsp olive oil | Fry shallots & garlic, 5 min | Add wine, reduce 3 min until halved | Melt butter into sauce on low heat | Add mussels, cover, steam 5–7 min until open | Sprinkle parsley & lemon, remove from heat | Serve mussels with fried bread |
| 2 shallots, finely diced | ||||||
| 4 garlic cloves, crushed | ||||||
| 120 ml white wine | ||||||
| 45 g butter, unsalted | ||||||
| 1 kg live mussels | ||||||
| 1 tbsp fresh parsley, finely chopped | ||||||
| Squeeze of fresh lemon juice | ||||||
| 1 baguette, sliced, + extra olive oil for drizzling | Fry baguette slices until golden, both sides | |||||
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