- 4 cups [1 L] cleaned fresh mussels
- 4 garlic cloves
- 4 French shallots
- 4 tablespoons [60 mL] freshly chopped chervil
- 2 cups [500 mL] white wine
- Pepper, to taste
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- Moving fast, rinse mussels under cold running water; transfer cleaned mussels into a large casserole over high heat.
- Cover casserole; leave to boil for approximately 5 minutes, for mussel shells to open-up.
- Remove casserole from heat and throw-away unopened mussel shells.
- Crush garlic cloves and finely mince French shallots.
- Sprinkle mussels with crushed garlic, minced French shallots and freshly chopped chervil; pour in wine and pepper to taste.
- Cover casserole and simmer for approximately 10 minutes more.
- Serve immediately, into individual deep plates.
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