Mussels with Wine and Herbs

Live mussels need a small amount of work before they are ready for the pot. Some of them may be open. They should close if you give them a couple of sharp taps. If they don't, discard them. Tip the mussels into a sink of water. Throw out any that float to the top. Remove the beards - the hairy bits which you can see in the top photo. Also take off any barnacles and give the shells a scrub. You want them clean as you will be steaming them and consuming the liquid.

There are many mussel recipes, but I think the simplest treatment is the best. Today's recipe falls into that category. Add some hot crusty bread and your tastebuds will be rattling in anticipation.

50g butter
2 large onions, chopped
4 cloves garlic, crushed
1/2 cup chopped fresh herbs - parsley, dill, marjoram, thyme, sage
2 bay leaves
150ml dry white wine
2kg mussels
salt, freshly ground pepper

Place a large serving dish in a hot oven before you start cooking.

Chop the onions and herbs and crush the garlic (1).

Melt the butter in a large saucepan that will accommodate all the mussels - I use my pasta pot. Add the garlic, onions and herbs (2) and saute until the onions are tender. Add the wine and when it starts to simmer, tip in the cleaned mussels. Cover and allow to steam. As the mussels open, transfer them to the heated dish in the oven. Continue cooking until all the mussels are ready (3). If any fail to open during cooking, discard them. (I had only one recalcitrant mussel in my whole batch - one that floated).