White Wine and Dill Mussels
This White Wine and Dill Mussels recipe is a variation on the classic and much lovedmoules marinière. This version is really quick and easy but still absolutely delicious. It’s also dairy-free. It can be a starter for four people or a filling main for two.
Ingredients
Method
- Prepare the mussels: discard any with broken shells. Rinse them really well in a sieve under flowing cold water. Pull out any ‘beards’ or bits of seaweed. If any mussels are still open, give them a little tap with a spoon – if they still don’t close then throw them away.
- Peel and chop the onion and garlic. Roughly chop the dill.
- Put everything into a medium size casserole or heavy-bottomed pan with a lid, and put over a high heat.
- Keep covered but stir well every minute or so for about 5 minutes, by which time they should all be open. Discard any that remain closed.
- Pop in the middle of the table and dig in! Use crusty bread to dip into the delicious juices.