Sicilian Steamed Mussels
Mussels steamed with Sicilian flavours.
1kg mussels, in shells, scraped, de bearded if necessary and washed twice
1kg mussels, in shells
2 cloves garlic finally chopped
200ml glass white wine
1 shallot, finely chopped chopped parsley, to serve
Tip the wine and chopped shallot into a large pot with a lid, add the mussels (not more than half way up the pot).
Set the pot over a high heat and cover tightly with a lid. Once the pan starts to steam, cook the mussels for 3-4 mins, shaking the pan from time to time.
They are cooked when the shells have opened.
Remove the pan from the heat to stop the mussels cooking any further.
Sprinkle with chopped parsley, then spoon them into warmed bowls and pour over the pan juices.