Simple but always delicious!
Clean and de-beard 1 kg (2 lbs) of fresh mussels and set them aside. In a large stock pot melt a generous knob of butter and gently fry 2-4 diced shallots, 4 finely diced cloves of garlic and 2-4 finely sliced birds-eye chillies. Pour in 1 cup of dry white wine and season generously with freshly ground black pepper – don’t use any salt as mussels can be salty. Bring to boil and add the mussels. Put the lid on and shake the pot a couple of times to move the mussels around. After 2-3 minutes the shells will begin to open (if some don’t open you can still eat them). Add some chopped parsley, close the lid and shake again. Cook for 1 more minute or until the mussels are cooked through. Serve with bread to soak up the juices.
michelle picker cooks 