Mussels in white wine sauce

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Serves: 4 Time: 20 minutes

  • 1.5kg mussels
  • 600ml white wine
  • 2 onions, finely sliced
  • 2 cloves garlic, crushed
  • 4 bay leaves
  • 2 tsp thyme
  • 2 tsp parsley
  • 60g butter
  • Salt and pepper to taste

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Melt the butter in a large saucepan on medium heat and add the onions. Cook for about 5 minutes until softened but not brown.

Add the mussels, garlic, wine, bay leaves, thyme and salt and pepper to taste. Cover and bring to the boil. Cook for 5-8 minutes until or until the mussels have opened.

Remove the opened mussels with a slotted spoon and transfer to a warm bowl and cover to keep warm. Discard any that haven’t opened.

Strain the liquid into a pan and bring to the boil. Add the parsley and salt and pepper to taste.

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Serve with the sauce poured over the top along with some crusty bread or chips.

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