Like most seafood dishes, this recipe is best made on the spot and served immediately - seafood just never tastes as good when reheated.
Luckily, this recipe couldn't be easier. You simply throw the mussels in a pot with some onion, garlic, herbs and verjuice. And that's it.
I've used verjuice in this recipe, which gives the mussels a delightful tang and flavour and tends to be more kid-friendly, if that's something you have to consider. If you can't easily get your hands on a bottle of verjuice, you can substitute white wine for it.
Either way, your tastebuds will thank you.
* Coeliacs (and those with gluten intolerances) can substitute steamed rice or quinoa for the suggested bread accompaniment.
Prep Time: 10 minutes
Cook Time: 7 minutes
Total Time: 17 minutes
- 30 grams unsalted butter
- 1 kilogram mussels
- 1 large clove garlic, finely chopped
- 1 large onion, or three shallots, finely chopped
- 1/2 glass verjuice
- A few sprigs fresh thyme, or 1 teaspoon dried thyme
- 1/2 bunch fresh parsley
- 1 bay leaf
- Salt & pepper to taste
- Scrub mussels under slow running water with a stiff brush or scourer and de-beard.
- Remove any broken shells.
- Heat up a large pot and add butter.
- Once bubbling, add onions and garlic and cook for a couple of minutes over a low heat, stirring constantly.
- Turn heat back up to high.
- Tip in mussels all at once, and then add herbs and verjuice.
- Put lid on and cook for three minutes.
- Check mussels.If most have opened then turn off heat. If not, then cook for another minute or two until shells are open.
- Tip contents of the pot into a large bowl, retaining all of the lovely juices.
- Remove any unopened shells and garnish with a sprinkle of fresh parsley.
- Serve immediately.