Traditional mussels with garlic and white wine (Moules Marinières)
You will need:
Garlic, Onion, Celery, Conwy Mussels, White wine, Olive oil, Butter, Sea salt.
Finely chop the garlic, onion and celery and add to a large pan or wok. Fry over a gentle in a mix of olive oil and butter, until starting to soften.
Pour in about half a cupful of a good quality dry white wine then add the Conwy Mussels. Stir everything together, pop the lid on, turn up the heat, and let them steam for 4-6 minutes until the majority of the mussels have opened.
Share the mussels from a nice big bowl, remembering to pour over the delicious juices from the pan. Enjoy with a big chunk of crusty bread, frites and chilled white wine.
Mussels are 100% safe to eat as long as you follow two simple guidelines. Before cooking, discard any mussels if the shells don’t close when tapped. After cooking, discard any mussels that don’t open. Enjoy!