A dish from Keith Floyd
Floyd's mussels steamed in white wine with shallots, garlic, and parsley, mopped up with plenty of bread.
Serves 4
By Keith Floyd
Floyd cooked mussels on the quayside in France, tipping them into a hot pan with wine and garlic while he talked to the camera. The dish is really a lesson in timing: the moment the shells gape, it is done, and any that stay shut are thrown away.
Produce
Dairy & Eggs
Other
Scrub the mussels under cold water, pull off the beards, and discard any that are cracked or that will not close when tapped.
Soften the chopped shallots and garlic in the butter in a large pan without letting them color.
Pour in the wine, raise the heat, and let it bubble for a minute. Add the mussels, cover the pan, and shake it over high heat for three or four minutes.
When the shells have opened, stir in the chopped parsley and a grind of pepper. Serve in deep bowls with the cooking liquid and slices of bread.
Adapted from Floyd on France. View a published recipe at Epicurious (opens in a new tab)
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