This simple French recipe of fresh mussels cooked in white wine is hard to beat.
Clean and de-beard 1 kg (2 lbs) of fresh mussels and set them aside. In a large stock pot melt some butter and gently fry 2-4 diced brown shallots, 4 finely diced cloves of garlic, ½ a teaspoon of crushed dried chilli and the zest of a small lemon. Pour in 2 cups of dry white wine and season generously with freshly ground black pepper. Bring to the boil, add the mussels and put the lid on, shaking the pot to move the mussels around. After 2-3 minutes the shells will begin to open. Add some chopped parsley, stir and close the lid for 1 more minute or until the mussels are cooked through. Serve with a fresh green salad and crusty grilled bread to soak up the juices.
michelle picker cooks 