Prepare 600 g peeled raw edible blue-mussel meat, 180 g onion, 10 g garlic and 25 g parsley. Finely chop onion and garlic and chop parsley.

Ingredients

• 600 gMollusks, mussel, blue, raw
• 300 gAlcoholic beverage, wine, table, white
• 180 gOnions, raw
• 10 gGarlic, raw
• 30 gButter, without salt
• 25 gParsley, fresh
• 2 gSalt, table

Method

1. Prepare 600 g peeled raw edible blue-mussel meat, 180 g onion, 10 g garlic and 25 g parsley. Finely chop onion and garlic and chop parsley.
2. Soften onion and garlic in 30 g butter in a wide pot for three minutes. Add 300 g white wine and bring to a boil.
3. Add mussels and 2 g salt, cover and cook over a strong boil for four minutes, until firm and at least 63 °C at the centre.
4. Stir in parsley, rest one minute, and divide mussels and cooking liquor among three deep bowls. Serve immediately.