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Mussels with garlic & wine

  • 0:20 Prep
  • 0:10 Cook
  • 4 Servings


  • 1kg greenlip (New Zealand) mussels, scrubbed, debearded
  • 250ml (1 cup) fish stock
  • 125ml (1/2 cup) dry white wine
  • 1 tablespoon olive oil
  • 5 sprigs fresh thyme
  • 3 garlic cloves, finely chopped
  • 3 dried bay leaves or fresh bay leaves
  • 1 vine-ripened tomato, finely chopped
  • Crusty bread, to serve


  • Large heatproof bowl; wire rack; large saucepan


  • 1
    Place a wire rack in the base of a large saucepan. Add enough water to the pan to just cover the rack. Cover with a lid and bring to the boil over high heat.
  • 2
    Place mussels in a large heatproof bowl. Pour the stock, wine and oil over the mussels and sprinkle with thyme, garlic, bay leaves and tomato.
  • 3
    Reduce heat to medium. Place bowl on the rack in the saucepan. Steam, covered, for 6 minutes or until mussels open. Discard any unopened mussels.
  • 4
    Divide mussels among serving bowls. Serve immediately with crusty bread.

Source: taste.com.au


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