Fast and easy dinner recipe! Enjoy!
Ingredients: 2kg mussels As needed: butter 2 medium-sized onions 1stalk celery 2tbsp parsley leaves, sliced 4sprigs thyme 2leaves bay leaf 1dl dry white wine As needed: freshly ground black pepper
Preparation method: - Rinse the mussels in plenty of cold water. Discard any mussels with a broken shell. Lightly tap any open mussels to see whether they close shut. If they do, they are still alive and are fine to use; if they don't, discard. - Heat some butter in a large mussel pot or another large pan with enough room to shake the mussels while they are being cooked. - Briefly sauté the onion and celery in the butter and add the mussels, Italian parsley, thyme, bay leaf, white wine and pepper. - Increase the heat and bring to the boil. Shake three or four times; the mussels will be done in less than 10 minutes. They are done when they are wide open. - Serve immediately, or incorporate the pan juices and the mussels in another dish. Serving suggestions: - The classic way to serve this dish is with chips and home-made mayonnaise with a dash of lemon juice. - Use the pan juices as the basis for a creamy soup with cream, mustard and tarragon. - After cooking, the mussels can be soaked in a warm dressing to infuse.