Buy all ingredients right below the recipe
INGREDIENTS
- 1 kg black mussels
- 4 sprigs parsley
- 50 g peeled shallots
- 50 g butter
- Pepper
- 150 ml dry white wine
- 1 tablespoon lemon juice and lemon for serving
- Salt
PREPARATION
- 1Clean the mussels and discard any that are open. Place the closed ones in a large bowl with ice-cold water and let them soak for 10 minutes.
- 2Pick the parsley leaves from the stems, chop them, and set the stems aside. Chop the shallots. In a saucepan, melt half of the butter over medium heat and sauté the shallots. Add the parsley stems, then raise the heat to maximum.
- 3Add the washed mussels and stir for half a minute. Pour in the wine, sprinkle with 2 pinches of pepper, cover, and let steam for 3 minutes.
- 4Remove the lid, add 50 ml of hot water, stir, then cover again and steam for another 2 minutes. Remove from heat and discard any mussels that have not opened. Add the lemon juice, season with salt if necessary. Stir in the remaining butter and chopped parsley, then mix thoroughly.
- 5Serve with white bread and a lemon wedge.
Tip
Fresh mussels should be closed, not dried out, and should be prepared within 3 days of delivery from the farm, or on the same day if consumed raw.
Mussels should be thoroughly cleaned with a brush, and after cooking, any that have not opened should be discarded.
If a mussel is slightly open, hold it with the fingers of one hand, then firmly tap it with the other hand. If it is fresh or alive, it will close.
If you are not buying pre-cleaned mussels, you must manually remove the 'beard' from each mussel, which usually protrudes from between the shells. Only then soak the mussels in ice-cold water. Change the water several times.
Soak the cleaned mussels in cold water for a few minutes to allow them to release any sand.
