Origin of dish:
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Type of cooking:
Preparation time: 15 minutes
Cooking time: 10 minutes
Ingredients (for 2 people) :
-1kg fresh mussels Method: Give the mussels a good wash in plenty of clean cold water and scrub any dirty ones lightly with a scrubbing brush, pulling off any beardy bits you might find on them. Throw away any mussels that aren’t tightly closed.
-1 tablespoon butter
-1 small white onion, peeled and finely chopped
-200ml white wine
-a small bunch of fresh flat leaf parsley, leaves picked and chopped
Heat the base of the pressure cooker or large saucepan until nice and hot. Add the butter and the chopped onion, turn down the heat and cook gently until soft.
Add the white wine and bring to the boil before adding the mussels. Clamp the lid on the pressure cooker and turn the steam setting to ‘vegetables’, or alternatively if using a pan then put a tight fitting lid on top and turn down the heat.
Cook at a medium heat for 5 minutes shaking the pan once or twice, then remove the lid and release the steam.
Taste and season with salt and pepper, sprinkle with chopped parsley just before serving. Remember not to eat any mussels that haven’t opened fully.