15 minute dinner: Rosemary’s Mighty Mussels

Starter: 8 people

Main course: 4 people

Ingredients

• 2kg live mussels clean, prepared with shells closed
• 100ml white wine
• 4 sticks of celery, slices thinly
• 1 pint/½ litre vegetable stock
• 3oz unsalted butter
• 2 cloves of garlic, crushed
• 1 handful fresh chopped parsley
• ¼ teaspoon ground white pepper
• 1 lemon, quartered

Method

1. Gently melt the butter at medium heat in a large saucepan.
2. Add the garlic to the butter and gently cook.
3. Add the stock to the butter and garlic.
4. Add the celery, allow to simmer for 7 minutes.
5. Add pepper.
6. Add closed mussels, allow to cook for about 2 minutes.
7. The muscles are cooked as soon as they are open.
8. Warm the serving bowls.
9. Add the wine to the saucepan, allow to come up to simmer.
10. Take off the heat.
11. Discard any closed mussels.
12. Gently mix in some of the chopped parsley.
13. Ladle into the warm serving bowls.
14. Sprinkle some of the parsley on the top.
15. Cut lemon into quarters and squeeze over to taste.