Name: Mussels with white wine
Total time: 45 min
Cuisine: Belgian
Ingredients: 5 kg mussels (super, jumbo or gold grade); 250 g prepared vegetables for mussels; 3 packets mussel seasoning; 150 g mussel sauce; 250 ml white wine (dry)

Method

Get cooking

Rinse the mussels thoroughly and remove any broken shells.
Cover the mussels with water and add salt for the first rinse. Leave for 5 minutes, drain the dirty water and repeat without salt.
Heat one or more large pans over a medium heat and melt a knob of butter. Add the vegetables and cook gently for a few minutes.
Add the mussels, sprinkle over the seasoning and pour in a generous splash of white wine.
Cover and cook for a few minutes.
Stir or shake the pan occasionally so the mussels cook evenly.
The mussels are ready when all the shells open; this may take up to 10 minutes.
Serve immediately with the mussel sauce.

Background

Variations Prefer a little more heat? Chilli flakes or sambal oelek can provide it. Tip Empty mussel shells take up a lot of room. While eating, you can save space by nesting the empty shells inside each other rather than throwing them loosely into the pot. This keeps everything tidy and saves space! [caption id="attachment_14419" align="aligncenter" width="300"] Nesting mussel shells[/caption]