Ingredients (serves 4)

  • 3 kg mussels (cleaned & beards removed)
  • 4 white onions, finely chopped
  • 3 garlic cloves
  • 25 cl dry white wine
  • 25g flat leaf parsley, coarsely chopped
  • 1 bouquet garni




  • Wash the mussels in plenty of cold, running water
  • Pull out the tough, fibrous beards protruding from between the tightly closed shells
  • Soften the garlic and onions in the butter with the bouquet garni, in a dish large enough to takall the mussels — it should only be half full
  • Add the mussels and wine, turn up the heat, then cover and steam them open in their own juices for 8-10 minutes
  • Give the pan a good shake every now and then
  • Remove the bouquet garni, add the chopped parsley and remove from the heat. Spoon into four large bowls and serve with French fries