Easy, authentic Steamed Mussels with Garlic and Butter Sauce recipe:

Serve these mussels as a first course for 8 or a main course for 4. Have plenty of crusty bread on the table to dip into the delicious broth.




2kg mussels
125g butter at room temperature
2 shallots, trimmed and chopped
6 cloves garlic, peeled and
finely chopped
1 cup dry white wine or dry vermouth
˝ teaspoon salt
Pinch black pepper
˝ cup chopped parsley


 
Easy cooking Steamed Mussels with Garlic and Butter Sauce dishes:
1. Scrub the mussels thoroughly with a stiff brush under cold running water, discarding any with open or broken shells. With scissors or a small, sharp knife, cut off or pull off and discard the "beard" that extends from the side of the mussel.

2. Melt 40g of the butter in a 6-litre, non¬aluminium pot over low heat. Add the shallots and two teaspoons of the garlic, and cook, uncovered, for 2 minutes. Add the mussels, wine, salt and pepper. Cover, bring to a boil, and cook, shaking the pot occasionally, for 3 minutes, or until the mussels open (throw away any that do not open). Using a slotted spoon, place the mussels in individual serving bowls.

3. Mix together the remaining butter and garlic and the parsley. Stir the mixture into the broth in the pot, and pour over the mussels.