Garlic Butter Parsley Mussels

Name: Garlic Butter Parsley Mussels
Prep time: 8 min
Total time: 8 min
Yield: 4 people
Cuisine: Belgian - Brussels
Ingredients: 2 kg Fresh mussels; 60 g Butter; 5 cloves, finely chopped Garlic; 180 ml Dry white wine; 5 tbsp, chopped Flat-leaf parsley; to taste Black pepper; 1/2 tsp Lemon zest

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This buttery garlic version is lush and direct, with just enough wine to lift the broth and plenty of parsley to keep the pan bright.

Serves: 4 people

Preparation time: 8 min

Ingredients

Fresh mussels – 2 kg
Butter – 60 g
Garlic – 5 cloves, finely chopped
Dry white wine – 180 ml
Flat-leaf parsley – 5 tbsp, chopped
Black pepper – to taste
Lemon zest – 1/2 tsp

Method

STEP 1
Clean and sort the mussels first, because once the garlic goes into the butter this dish moves quickly.
STEP 2
Melt the butter in a wide pot over medium heat. Add the garlic and let it soften for about 30 seconds until fragrant. Stir constantly so it does not colour or taste bitter.
STEP 3
Pour in the white wine and bring it straight to the boil. Add the mussels, cover the pan and steam for 4 to 5 minutes, shaking once halfway through.
STEP 4
Open the lid as soon as the mussels are cooked and add the parsley, black pepper and lemon zest.
STEP 5
Toss everything together with a large spoon so the melted garlic butter coats the shells and the broth below. Serve immediately.