Mussels in a bowl with garlic toast on a plate

Mussels in white wine sauce with garlic butter toasts

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Prep: 10 mins Cook: 6 mins

Easy

Serves 2

You can't go wrong with mussels cooked in white wine. Make your own garlic butter flavoured with herbs and smoked paprika for the toasts, too – it's so easy

Nutrition and extra info

Nutrition: per serving

  • kcal598
  • fat30g
  • saturates14g
  • carbs36g
  • sugars4g
  • fibre3g
  • protein35g
  • salt2.8g
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Ingredients

  • 4 slices sourdough bread
  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • knob of butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • small bunch of parsley, stalks finely chopped (keep the leaves for the butter, and to serve)
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 1 bay leaf
  • 1 shallot, finely chopped
    Shallot

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 1kg mussels, cleaned and beards removed
    Mussels

    Mussels

    mus-sels

    Once regarded as the poor relation of the shellfish family because of their small size and…

  • 1 glass white wine (I used chardonnay)

For the garlic butter

  • 40g unsalted butter
  • 2 garlic cloves
  • 1 tbsp chopped parsley leaves, plus extra to serve
  • ½ tbsp tarragon leaves
    Tarragon

    Tarragon

    ta-ra-gon

    A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…

  • ½ tsp smoked paprika
  • large pinch sea salt
  • 10g parmesan, grated
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

Method

  1. First, make the garlic butter. Blitz all the ingredients in a food processor, then set aside. The butter can be made ahead and chilled in the fridge for up to five days. Toast one side of each sourdough slice under the grill. Spread the other side thickly with the butter and place under the grill again until the butter is bubbling. Turn off the grill and keep the toasts warm.

  2. Heat the oil and butter over a medium heat in a large pan with a lid. Add the parsley stalks, bay leaf, shallot and ½ tsp pepper, and sweat for a few mins until the shallots are softening and fragrant. Add the mussels and white wine, stir, cover tightly with a lid and steam for 2-3 mins until all the mussels have opened.

  3. Spoon into bowls, pour over the pan juices, scatter over some chopped parsley and serve with the toasts.

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