The finished recipe. Mussels in White Wine with Garlic and ParsleyIngredients 1 to 6. 200 g Mussels, cooked and shelled (Shelled weight. In the shell, roughly three times this weight.). 100 ml Dry white wine (Some of the alcohol cooks off. The calories here are counted in full.). 40 g Shallot. 3 cloves, about 9 g Garlic. 10 g Butter. A big handful, chopped Fresh parsleyIngredients 7 to 8. Plenty Black pepper. 1 slice, about 50 g SourdoughStep 1. Scrub the mussels under cold water, pull off the beards and throw away any that stay open when tapped.Step 2. Soften the shallot and garlic in half the butter over a medium heat for three minutes. Pour in the wine and bring it to a boil.Step 3. Tip in the mussels, put the lid on and shake the pan. Cook for three to four minutes, until they have opened. Discard any that have not.Step 4. Lift the mussels into a bowl, swirl the rest of the butter and the parsley into the liquor with the pepper, and pour it over. Toast the bread.
Fuel8
