You will need a large saucepan with a lid
Prep time: 7 minutes
Cooking time: 10 minutes
Total time: 17 minutes
Start by preparing the mussels. If the mussels have seaweed on them then they will need cleaning. Half fill the sink with cold water and pour them in. Tug the seaweed from each mussel and discard. If your mussels are clean then you can skip this step.
Heat the butter in a large saucepan until bubbling. Add the shallots and garlic and sauté over a medium heat for 5 minutes until the garlic starts to take on some colour.
Add the wine and bring it to the boil. Let the wine boil for 3 minutes. Add the mussels and give the lot a good stir.
Place the lid on and cook over a medium heat for 10 minutes.
You can tell when the mussels are cooked as their shells will have opened. Discard any which remain completely shut.
Serve in big bowls. You will need a shell bowl on the table and spoons for the sauce. You can use a shell as pincers to get the mussels out.
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Mussels are traditionally eaten in the UK when there’s an ‘r’ in the month. Outside of these months is their growing season and they are best left alone.”