Mussels in white wine

  • Preparation Time10 mins
  • Cooking Time20 mins
  • Serves2
  • DifficultyEasy
1.4kg cultivated mussels
45g plain flour
30g unsalted butter
2 tbsp good olive oil
160g chopped shallots (5 to 7 shallots)
15g minced garlic (5 to 6 cloves)
115g chopped tinned plum tomatoes, drained
1/2 tsp good saffron threads
20g chopped flat-leaf parsley
5g fresh thyme leaves
240ml good white wine
2 tsp salt
1 tsp freshly ground black pepper
1) To clean the mussels, put them in a large bowl with 2L of water and the flour and soak for 30 minutes, or until they disgorge any sand. Drain, then remove the "beard" from each with your fingers. If they're dirty, scrub with a brush under running water. Discard any mussels whose shells aren't tightly shut.

2) In a large non-aluminium stockpot, heat the butter and olive oil over medium heat. Add the shallots and cook for 5 minutes, then add the garlic and cook for 3 more minutes or until the shallots are translucent. Add the tomatoes, saffron, parsley, thyme, wine, salt and pepper. Bring to a boil.

3) Add the mussels, stir well, then cover the pot and cook over a medium heat for 8 to 10 minutes, until all the mussels are opened (discard any that do not open). With the lid on, shake the pot once or twice to be sure the mussels don't burn on the bottom. Pour mussels and sauce into a large bowl and serve hot.

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