The Australian Women’s Weekly Food — November 2017

Go on, flaunt your mussels – these summer sensations

are mighty fast to cook and possess a power−packed taste!

STEAMED MUSSELS

PHOTOGRAPHER JOHN PAUL URIZARSTYLIST SOPHIA YOUNGPHOTOCHEF ANGELA DEVLIN

1 STEAMED MUSSELS

PREP + COOK TIME 25 MINUTES SERVES 4

2kg black mussels

40g butter, chopped

6 cloves garlic, chopped

8 green onions, sliced finely

1 cup (250ml) white wine

½ cup chopped fresh flat−leaf parsley

crusty white bread

Scrub mussels under cold water;

remove beards (see tips). Melt butter

in a large saucepan over medium

heat; cook garlic and green onion,

stirring, for 1 minute or until soft.

Increase heat to medium−high; add

mussels and wine. Cover; bring to the

boil. Reduce heat; cook, covered,

shaking pan occasionally, for

5 minutes. Remove pan from heat.

Toss through parsley. Serve with

crusty bread to mop up the broth.

Five ways with...

AWW FOOD • ISSUE THIRTY FOUR 79

Weekday Basic