04 January 2013,02:29 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
45 minutes

Preparation Method :

  • Scrub the mussels and discard any that are open and will not close when tapped.
  • Melt the butter in a large pan, add the shallots and garlic and fry gently until tender but not colored.
  • Stir in the wine, add the bouquet garni and bring to the boil. Boil for 2 minutes, and then add pepper to taste and the mussels.
  • Over high heat shake the pan constantly or stir the mussels until the shells open. Remove from pan with slotted spoon and discard any that have not opened.
  • Boil the liquid rapidly until reduced by half. Discard the bouquet garni, and then return mussels to pan with the parsley. Heat through for 1 minute, shaking the pan constantly.
  • Divide mussels and sauce between two deep serving bowls.
  • Serve immediately with crusty bread.


  • 3 liters fresh mussels
  • 100 grams butter
  • 4 shallots, peeled and finely chopped 
  • 2 clove garlic, peeled and crushed 
  • 600 ml dry white wine
  • 2 bouquet garni
  • Freshly ground pepper
  • 4 tablespoons chopped parsley

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