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Steamed Mussels     HT  HD  Belgian  25mins



Serves 4      Hot  Seafood  Alcohol  Herbs  Hors d'oeuvre  Starter  Appetizer  Gluten Wheat  Dairy  free  Eggless  Belgium  Europe


1 tbsp Olive Oil
2 Shallots, finely chopped
1 Garlic Clove, crushed
90ml/3fl.oz. Dry White Wine
1 tbsp freshly chopped Parsley
Black Pepper
675g/1˝ lb Fresh Mussels (in shell), cleaned




1. Heat the oil in a large saucepan, add the garlic and shallots and sauté gently until soft, stirring from time to time.


2. Add wine, parsley and pepper, and bring to the boil.


3. Add the mussels, cover and simmer gently for 5-8 minutes, shaking the pan from time to time, until all the shells open.


4. Transfer the mussels into soup bowls, discarding any which haven't opened and spoon the cooking liquor over the top of them. Serve immediately.




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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

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