Welcome to my one pot easy garlic mussels recipe.
I will start by saying I really LOVE mussels. It has to be my favourite ever thing to come out of France and reminds me of all the times I have sat in the French sunshine tucking into this amazing French Cuisine.
This is one of these easy recipes that is not difficult to make (unlike a lot of French food) and your kids and partner will worship you after you make them this.
Mussels were meant to be cooked on the hob with garlic and white wine. They just go together so well and if you add some warm crusty bread then you have got food heaven.
It is one of those meals that when you have it, everyone suddenly goes silent because they are enjoying the food so much and are lost in the moment.
I had a lot of family holidays to France between 1993-1997 when I was between the ages of 11 and 15. Every time there was always at least three bowls of garlic mussels and I would get excited about going out to buy mussels with my mum to cook in the motorhome. And then I would watch her cook them and be amazed how quickly she could do it.
Then we had another motorhome trip together when I was in my late 20’s and of course the garlic mussels in the white wine sauce came out to play.
I just wish Dominic liked them as I would have them all the time then!
If you have not cooked them before, don’t be scared of them, they are easier than you think and give you a lovely seafood hit.
- 1 Kilo Mussels
- 30g Butter
- 175ml White Wine
- 200ml Fish Stock
- 1 Large Onion (peeled and diced)
- 1Tbsp Garlic Puree
- Bagette (to serve)
- 1Tbsp Dried Parsley
- Fresh Parsley (to serve)
- Place the mussels in the sink into a large sieve and wash them thoroughly with cold water. Use a knife to scrape off any bad bits attached to the shells. Get rid of any mussels with broken shells. Make sure you only have mussels where the shells are closed and that they are nice and clean.
- Rinse them again to remove any bad bits and set to one side.
- In a large pan add the butter and allow it to melt. Add the dried parsley, white wine, onion and the garlic and mix well.
- Then tip the mussels into the large pan and mix well. You want your pan to be half full with liquid so adjust the amount of fish stock that you add according to how much room you need in your pan. The reason for this is that your mussels need to breathe in order to cook well.
- Put the pan on a high heat and cover with a lid. When it starts to boil cook the mussels for 5 minutes, shaking the pan from time to time. If you check the mussels and they have open shells it means they are cooked. When they are cooked sprinkle them with fresh parsley.
- Remove the pan from the heat and serve up bowls of warm mussels and leave the juice in the pan for you to dip bread into.
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