INGREDIENTS

INSTRUCTIONS

1 Brush and wash the mussels several times under running water. Do not
leave them soaking in water. Remove the thread (byssus), which is sometimes
caught in the mussel.
2 Fry the shallots until transparent in a pan with a little oil. Add the
wine and season with pepper. Pour in the mussels and stir them with a
skimming ladle to bring the ones at the bottom to the top. When they have
all opened, remove them with the skimming ladle. Do not serve unopened
mussels.
3 Wash and chop the parsley. Sprinkle it over the mussels just before
serving.
4 Strain the cooking juices to remove the sand which drops from the mussels
as they open. Return the juices to the pan with 1 tablespoon of oil, the
wine and the chopped parsley. Season with pepper. Return the mussels to the
pan and cook for 2 or 3 minutes.
Serve hot.
Campanile tip:
You can add 2 crushed garlic cloves to the cooking juices, if liked.
You can also add a spoonful of cream to the juices at the end of the
cooking time.
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