Robert Carrier's Mussels in White Wine with Buttered Breadcrumbs
2.5 litres of mussels
8 tablespoons dry white wine
1 shallot finely chopped
2 sprigs parsley
1 sprig of thyme
1 small bayleaf
3-4 tablespoons butter
4 cloves of garlic finely chpped
4 tablespoons finely chopped parsley
175g stale white breadcrumbs
- Scrub mussels & remove "beards" Discard damaged ones & those that don't close
- Add mussels to a large pan with a tight fitting lid. Put in the wine, shallot, parsley & thyme sprigs, bay leaf & crushed pepper corns.
- Cover pan tightly & cook over a high heat for 5-7 minutes. Shake pan frequently.
- Remove & discard any unopened mussels & drain thoroughly reserving the liquor. Remove the top shells over the pan to catch further liquid.
- Keep mussels in a separate container & sieve the liquor back into the pan. Simmer it over a low heat until reduced by half
- Melt the butter in a frying pan large enough to take the mussels in one layer. Add the finely chopped garlic & parsley to the butter & fry gently for 3 minutes. Take care not to burn the garlic
- Add breadcrumbs & stir over a low heat until they have soaked up the butter. Add the mussel liquor & cook stirring gently until it has evaporated
- Add the mussels to the pan & mix lightly until they are heated through & are filled with breadcrumbs
- Serve immediately