Mussels in White Wine

if you’ve never made mussels before you are missing out! my husband and i enjoy this meal as a sunday evening appetizer -super simple and fast to whip up and very inexpensive.

INGREDIENTS
1 kg black mussels, thoroughly scrubbed
A third of a white wine bottle, or 250ml
4 garlic clove, minced
2 shallot, minced
2 bird’s eye chili (chili padi)
A bunch of parsley, or 5 stalks
A knob of butter, or 50g
A couple drops of olive oil, or 1 tbs
Sea salt and freshly ground black pepper

DIRECTIONS
Heat up a large non-stick pan on medium heat with olive oil and stir fry minced garlic and shallot
Add white wine first then mussels and cover lid for 5 minutes
Check all mussels are opened, if not continue steaming with lid on for a couple of extra minutes. Discard stubbornly unopened mussels
Once ready add butter, chili and parsley
Stir fry to coat mussels evenly
Add salt and pepper to taste by testing the broth

recipe and photo via Honest Vanilla