A bistro classic for good reason. Fresh mussels, a splash of white wine and a generous knob of butter come together in minutes for something quietly special. Serve straight from the pot with crusty bread and a cold glass of white for your next long lunch at home.
Serves 2 as a main or 4 as a shared starter.
Ingredients
1 kg fresh mussels
60 g eschalots, finely diced
10 g garlic, finely chopped
40 g unsalted butter, cold
125 ml dry white wine
15 g flat-leaf parsley, chopped
2 sprigs fresh thyme
1 bay leaf
Freshly ground black pepper
Method
Rinse the mussels under cold running water and remove the beards. Discard any that are cracked or remain open when tapped.
Melt half the butter in a large heavy-based saucepan over medium heat. Add the eschalots and sweat gently for 2 to 3 minutes without colouring. Add the garlic, thyme and bay leaf and cook for another 30 seconds.
Pour in the white wine and bring to a simmer. Let it reduce slightly for about a minute.
Add the mussels, cover with a tight-fitting lid and turn the heat to high. Cook for 3 to 5 minutes, giving the pan a shake every so often, until the mussels have opened.
Lift the mussels out with a slotted spoon, discarding any that stay closed. Reduce the cooking liquor briefly if needed, then whisk in the remaining cold butter for a light, silky sauce.
Return the mussels to the pan with the parsley and a good grind of black pepper. Toss gently and serve immediately with all the cooking liquor.