Name: Garlic Mussels
Prep time: 3 min
Cook time: 10 min
Total time: 13 min
Ingredients: 3 lbs mussels (fresh); 1 large banana shallot (finely chopped); 2 tbsp olive oil; 3 cloves garlic; 1 medium red chilli (deseed/slice); 120 ml white wine (drinkable quality); 1 large baguette (warmed/sliced); ½ bunch parsley (chop)

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Garlic Mussels are a dish that I always choose. It doesn’t matter whether it is as a starter or as a main dish. The exquisite flesh of the mussels, the background taste of wine and lovely hint of garlic creates a perfect balance. Serve with warmed baguette or garlic bread for a perfect dish. The entire recipe takes 10 minutes to produce but looks a lot more complex. Serve with a lovely chilled white wine as accompaniment.

Garlic Mussels

A terrific dish that I never get tired of. Serve as a starter or main with success.

4.74 from 118 votes

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Course: Main Dish, Starter

Cuisine: French

Keyword: Alcohol, Chillies, Mussels, Seafood, Vegetables

Prep Time: 3

Cook Time: 10

Total Time: 13

Servings: People

Calories: 270kcal

Ingredients

3 lbs mussels fresh
1 large banana shallot finely chopped
2 tbsp olive oil
3 cloves garlic
1 medium red chilli deseed/slice
120 ml white wine drinkable quality
1 large baguette warmed/sliced
½ bunch parsley chop

Instructions

Give the mussels and a good clean and brush removing any beards, dirt and nasty and unwanted bits.
Place a large deep sided pan over a medium heat and add the olive oil.
2 tbsp olive oil
When hot add the garlic, shallots and red chilli and fry for 30 – 45 seconds.
1 large banana shallot, 3 cloves garlic, 1 medium red chilli
Add the mussels and stir well to cover everything in the oil, garlic and chilli. Turn the heat up to high.
3 lbs mussels
Add the wine and put the saucepan lid on.
120 ml white wine
After 2 minutes, lift the lid and give the mussels a good shake or a stir.
Leave for a further 5 – 7 minutes or until the mussels have opened. See Notes
Transfer the mussels to a serving dish and carefully pour the liquid over the mussels making sure that any grit in the pan stays in the pan.
Sprinkle the parsley over the dish and serve immediately with baguette for garlic bread.
½ bunch parsley, 1 large baguette