Herby Mussels

    Herby Mussels


    24 people made this

    If fresh herbs are available, use 1/4 cup of oregano, thyme or rosemary (or mix of the three) in place of the Italian herbs. Pair with a large loaf of crusty bread to soak up the generous sauce.

    Serves: 4 

    • 3 cups (750ml) dry sherry
    • 3 cloves garlic, crushed
    • 1 chicken stock cube
    • 120g butter
    • 1 tablespoon Italian herbs
    • 3 slices fresh lemon
    • 1.5kg fresh mussels, scrubbed and debearded

    Preparation:10min  ›  Cook:5min  ›  Ready in:15min 

    1. Place the dry sherry, garlic, stock cube, butter, Italian herbs and lemon into a large pot. Bring to a simmer over medium heat. Add the mussels, cover and simmer until the mussels have opened, about 5 minutes. Discard any unopened mussels.

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