“Cooking shellfish is not only quick and easy, but they packed full of great nutrients such as zinc B12 and omega 3. I love to cook mussels with a white wine butter sauce”
E&O Notting Hill
200ml white wine
2 large tomatoes – deseeded and diced
1 bunch basil (chopped)
1 bunch flat leaf parsley (chopped)
Go through your mussels and discard any broken or open mussels that don’t close.
Heat a large saucepan, that has a lid. Put the Mussels in the pan for 30 seconds, with the lid on.
Using the lid to hold mussels, pour off any extra liquid that has come off mussels.
Return to the heat add the white wine and reduce about 1 minute or until wine has reduced by half.
Add butter and swirl together emulsifying the wine and butter.
Turn the heat off, and add fresh tomatoes and herbs.
Serve with garlic bread or a nice crusty baguette
To add an Asian twist – any aromat would work with this sauce; experiment and try ginger, lime leaf, chilli or lemon.