Ingredients: (for 4 portions)
2 kg Bouchot mussels, 4 finely chopped shallots,
4 cloves of garlic, dry Riesling
- Clean the 2 kg Bouchot mussels (remove the beard from the mussels and remove any damaged and open mussels).
- Head some light-flavoured olive oil in a pan, add the mussels, 4 finely chopped shallots, 4 finely chopped garlic cloves and a dry Riesling.
- Simmer and remove the mussels. Add cold butter to the jus and season with freshly ground pepper, some lemon juice and chopped parsley.
Enjoy cooking and bon appetit!
Yours, Paul Edlinger