The first time I ate mussels was when I visited Galway in Ireland. The cosy place was situated at the seaside, and while I was enjoying my delicious dish, I saw a fishing ship just docked and unloading its fresh catch. I recreated this memory with a meal called Mussel In Herb Butter which is not only succulent and tasty but also quick and easy to make.
Ingredients
- 1 kg Mussels
- ⅝ cup dry white wine
- 2 garlic cloves, minced
For the Garlic Butter
- 60 dkg butter
- 2 garlic cloves, minced
- 1 tbsp fresh parsley, finely cut
- ⅛ cup cognac
- Salt, pepper
Preparation for the Mussel In Herb Butter
- Wash the shell thoroughly with a brush, Remove the moustache at the meeting of the Shells. We throw away the already opened or damaged pieces.
- Pour the wine into the saucepan. Add the garlic and the mussels.
- Cover the saucepan, then cook the mussels on high heat. With frequent shaking, cook the mussels until they open. (around 3 minutes). Throw out those ones that are still closed.
- When they are ready, cut off the upper shell of the mussels.
- Mix the ingredients for the garlic butter. Then put 1-1 heaps on the mussels and fry the whole thing until the mussels start to sizzle.
- Serve with a fresh baguette.
Tips
- Mussel In Herb Butter goes well with a delicious wine called Pinot Grigio.
- If you like seafood try Honey Garlic Salmon.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram or Facebook or Twitter with the hashtag #premierchoices.
English 
Hungarian 