Steamed Mussels with Wine

Serves 4 as a starter

1kg fresh mussels
Knob of butter
1 small onion – finely chopped
Handful chopped parsley
1 glass white wine

Wash mussels in several changes of cold water. Remove beard/bysuss threads with a sharp tug. Discard any mussel that remains open when tapped.

Heat butter in a heavy-based pan. Add onion and cook until transparent.

Add mussels to pan with some parsley and wine. Cover and cook over a high heat for 3-5 minutes. Shake pan occasionally.

Discard any mussels that remain tightly closed after cooking.

Spoon mussels and juice into heated serving bowls and sprinkle with remaining chopped parsley