Bistro mussels, broth for dunking, crisp greens

≈ $5.62/serving$5.74at the cheapest of your stores this week · 10 ingredients on sale

Ingredients

• mussel900 g
• shallot2 ea
• garlic4 cloves
• butter3 tbsp
• vegetable stock1 cup
• white wine vinegar1 tbsp
• parsleya handful
• lemon1 ea
• spring mix3 handfuls
• olive oil4 tsp
• baguette1 ea

Method

1Prep the mussels

• •Scrub the mussels under cold running water.
• •Pull off any beards (the stringy bits) with a firm tug.
• •Discard any mussels that stay open when tapped.
• •Keep the mussels cold until the pot is ready.

2Prep

• •Mince the shallots.
• •Mince the garlic.
• •Chop the parsley.
• •Cut the lemon into wedges.
• •Thickly slice the baguette for dunking.

3The broth

• •Melt the butter in your biggest lidded pot over medium heat.
• •Add the shallots and garlic and soften 3 minutes without browning.
• •Pour in the stock and white wine vinegar.
• •Bring to a rolling boil.

4Steam

• •Tip the mussels into the pot and clap on the lid.
• •Steam 5 to 6 minutes, shaking the pot once, until the shells open.
• •Discard any mussels that stay closed.

5Plate

• •Shower the mussels with the parsley.
• •Toss the greens with the olive oil, a squeeze of lemon and a pinch of salt.
• •Bring the pot to the table with the baguette, lemon wedges and greens.
• •Serve with spoons for the broth.