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Scrub the mussels under cold running water and remove the beards and any barnacles. Tap each mussel on the side of the sink as you clean. If they remain open, discard them, along with any with broken shells.
Heat 50ml olive oil in a pan large enough to hold all the mussels. Add the garlic and cook until golden – but don’t let the garlic get too dark, as it will burn easily. Tip in the mussels, coriander stalks, lemon slices, white wine (if using) and saké. Put a lid on the pan and cook the mussels over a high heat for 3-5 mins until opened. Discard any that don’t open.
Add the coriander leaves and divide the mussels between four bowls. Pour the juices over the top (be generous) and drizzle with the remainder of the olive oil. Serve immediately.