White Wine Mussels
SERVES 4
COOKS IN 20 MINUTES
DIFFICULTY EASY PEASY
Ingredients
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2kg Omega Mussels
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2 tablespoons olive oil
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1 large shallot, diced
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2-3 cloves garlic, crushed
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1 cup (250ml) dry white wine
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1 bunch fresh herbs: eg thyme, oregano, bay leaves, fennel
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2 tablespoons finely chopped fresh parsley
Method
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Open the mussels, draining all of the liquid from each bag and set aside, as this will be used for 'stock'.
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Heat the oil in a large saucepan and sauté the shallot, until softened. And then stir in the garlic.
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Next add the reserved liquid, wine and herbs and simmer for 2 minutes.
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Add the mussels and parsley and heat through.
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Remove the bunch of herbs.
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Serve the mussels in bowls topped with the juices.