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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.
Print Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 4 people
Cuisine: French
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 kg mussels
  • 2 Tbsp olive oil
  • 2 cloves garlic
  • small handful dill
  • a glass of dry white wine

Method
 

  1. 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.
  2. Peel and chop the onion and garlic. Roughly chop the dill.
  3. Put everything into a medium size casserole or heavy-bottomed pan with a lid, and put over a high heat.
  4. 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.
  5. Pop in the middle of the table and dig in! Use crusty bread to dip into the delicious juices.