- two tablespoons of olive oil,
- 500 gr of mussels
- one large onion cut into small cubes
- one table spoon of chopped parsley
- one bay leaf
- 1 glass of white wine
-1 glass of water
Clean the mussels.
Heat the olive oil in a pan. Fry the onion under low heat until it becomes translucent. Add half of the parsley. Increase the heat and add the wine and the bay leaf. Let it bubble for a couple of minutes and then add the water. Throw the muscles in, cover the pan with a lead and wait for 3-4 minutes until the mussels open up. Take them off the heat, add the remaining parsley and eat them (with crusty bread) as soon as possible.
This sauce is a winer with the children. They were not sure about the mussels themselves but once they tasted one they were fine eating the rest and using the empty shell as tongues to eat the other mussels.
Only thing with this recipe is that you need to wash the mussels very carefully. Don't take any risks and discard any muscles that remain closed after you cook them.