1 kg mussels
2 tbsp butter
1 tbsp olive oil
1 medium onion finely chopped (spring or salad onions)
5 cloves garlic finely chopped
½ cup flat Italian Parsley
Handful fresh Thyme
1 cup white buttery wine, eg Chardonnay
Salt to taste (small amount only)
Pepper – to taste
½ cup chicken stock (optional)
chilli flakes
• Clean the mussels. Remove the "beard" and scrub them under running water with a brush to remove any sand. Discard the mussels whose shells are not tightly shut.
• In a large pot, heat the butter and olive oil over medium heat.
• Add the onion and cook for 5 minutes until soft.
• Add the garlic and cook for another 3 minutes. Stir a few times to keep the garlic from burning.
• Add the parsley, thyme, wine, chilli flakes salt and pepper. Bring to boil.
• Add the mussels, stir well to coat them in the sauce, cover the pot and cook for 8-10 minutes over medium heat.
• Shake the pot a few times with the lid on to make sure that the mussels do not burn on the bottom.
• Pour the mussels and the broth into bowls and serve with crusty bread.
• Discard any mussels that are closed.
