Herby Mussels

THYME | PARSLEY

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Best black mussels cooked in white wine with herb butter you will ever taste.

Australian black mussels, good quality white wine and olive oil combined with our Windy Hills Farm herb butter. Full of flavour and an aromatics explosion, with fresh herbs at the heart of the dish.

 
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INGREDIENTS

  • 4 tablespoons or ½ stick windy hill herb butter

  • 1 small onion finely chopped

  • 3 cloves garlic minced

  • 3 tablespoons finely chopped fresh parsley

  • 1 tablespoon finely chopped thyme leaves

  • 1 kg mussels

  • 1 cup dry white wine

  • For serving: pasta or crusty bread

 

METHOD

  • Step one. Melt the butter in a large deep pot over medium-high heat. Add onion and garlic, stirring until soft (about 2-3 minutes).

  • Step two. Add fresh parsley, thyme, and mussels to the pot. Pour wine over top, cover, and cook over high heat until the mussels open (about 4-5 minutes). Shake the pot frequently as the mussels cook to make sure that they steam evenly and open up.

  • Step three. Remove mussels to individual serving bowls. Ladle wine sauce over top. Serve with pasta or crusty bread and garnish with additional fresh herbs, if desired.

 
 
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