How to cook fresh mussels: a simple white wine method

Fresh mussels are one of the quickest and most rewarding shellfish to cook at home. This simple method needs one pot and about ten minutes.

Before you cook

• Keep the mussels in the fridge, covered with a damp cloth, and cook them as soon as possible. See how to store and prepare fresh fish and shellfish.
• Rinse them under cold water and pull off any beard (the thin fibres at the edge).
• Discard any mussel with a broken shell, and any open mussel that does not close when you tap it.

White wine mussels (serves 2)

1. Soften a chopped shallot and a clove of garlic in butter in a large pot.
2. Add a glass of dry white wine and bring to the boil.
3. Add 1 kg of fresh mussels, cover and steam for 4–6 minutes, shaking the pot once or twice, until the shells open.
4. Discard any mussels that stay closed. Stir in chopped parsley or dill and a squeeze of lemon.

How to serve

Serve straight from the pot with crusty bread to soak up the broth, or with chips. A spoonful of aioli on the side goes very well. See also how to plan a seafood platter.