Yield > 4
people
Ingredients :
40 x mussels
2 tbl parsley, chopped
3 clv garlic, crushed
1/2 cup onions, medium
1 cup white wine
1/2 cup Vermouth, sweet
1 x lemon
60 gm butter
salt, pepper, cayenne
Method :
• Finely dice onions.
• Soak the mussels in cold water for five minutes, and
scrub to remove any dirt or sand. Change water several times.
• Put the mussels into a saucepan, add garlic, parsley,
onion, wine, vermouth and juice of lemon. Season generously,
bring to the boil, cover and cook for about 5 minutes or until
mussels are open. Shake the pan from occasionally. Add butter
and stir through.
• Note: discard any mussels that do not open.
• Serve mussels in a bowl and pour over cooking liquid.
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