Buy all ingredients right below the recipe
INGREDIENTS
- 1 kg mussels
- 150 ml dry white wine
- 50 g peeled shallot
- 50 g butter
- 4 stalks flat-leaf parsley
- 1 tablespoon lemon juice and lemon for seasoning
- freshly ground pepper
- salt
WINE PAIRING
- The best choice for seafood are light and less aromatic wines. Choose from white and rosé.
MAY BE USEFUL
- Cooking utensils
Instructions
- 1Clean the mussels, discard any open ones. Place the closed mussels into a large bowl with ice water for 10 minutes.
- 2Pick the leaves from the parsley stalks, finely chop them, and set the stalks aside. Finely chop the shallot. In a saucepan over medium heat, melt half of the butter and sauté the shallot until softened. Add the parsley stalks and increase the heat to maximum.
- 3Add the washed mussels and stir for ½ minute. Add the wine, 2 pinches of pepper, cover with a lid, and simmer for 3 minutes.
- 4Uncover, pour in 50 ml of hot water, stir, and let it simmer covered for another 2 minutes. Remove from heat and discard any mussels that remain closed. Add lemon juice, season with salt if needed. Stir in the remaining butter, chopped parsley, and mix.
- 5Serve with white bread and a lemon wedge.
Tip
Fresh mussels must be closed, not dried out, and should be cooked within 3 days of their dispatch from the farm, or on the day of purchase if consumed raw. Mussels must be properly cleaned with a brush, and any unopened pieces after cooking should be discarded.
If a mussel is slightly open, hold it between the fingers of one hand and sharply flick it with the fingers of the other hand. It will close if it is fresh or alive.
If you don't buy pre-cleaned mussels, you must manually remove the 'beard' (byssus threads) that usually protrudes from the shells. Only then soak the mussels in ice water. Change the water several times.
Leave the cleaned mussels soaked in cold water for a few minutes. They will release any remaining sand they contain.
Roman Vaněk
With Rohlik, we've put together a selection of the most popular recipes from my cookbooks and paired them with the right ingredients. Let us know how your dish turned out #rohlikchef