Simply mussels

simply mussels

Some of the larger sized mussels sold specially for stuffing – à farcir – cooked in the usual way in a little white wine until all have opened. Add chopped garlic and parsley and some olive oil and put them in the oven for 10 minutes. Serve with a quarter of lemon to squeeze over them.


9 thoughts on “Simply mussels

  1. Love mussels: usually just cook them with wine, garlic and herbs. This way is absolutely fascinating, but doesn’t the mussel meat become somewhat chewier??? Oh the photo itself is delectable 🙂 !

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