Prep time: 10 minutes
Cook time: 15 minutes
2kg pot-ready Australian Mussels
4 tablespoons olive oil
6 cloves garlic, peeled and finely chopped
1 ½ cups white wine
1 cup crème fraiche
¼ cup parsley leaves finely chopped
toasted sourdough to serve
This recipe is so easy that you’ll have it down pat after the first try.
First up, remove the mussels from their packaging and place in a colander, give them a quick rinse with fresh tap water and leave to drain for 5 minutes.
In the meantime, heat the olive oil in a large pot over a medium heat, then chuck in the garlic and sauté for 1-2 minutes. Add in the wine and crème fraiche, and simmer for 5 minutes.
Now for the business end. Add the mussels and pop on the lid for 5 minutes. Now, give ‘em a stir and put the lid back on for another 5, or until most of the mussels have opened.
At the last minute toss in the parsley and stir through. Serve with warm toasted sourdough and lashings of butter. Prepare yourself for praise and serious brownie points.