Mussels à la Premier Homme

Mussels à la Premier HommeIngredients

  • 1 kg whole mussels
  • 3 - 6 cloves garlic, diced
  • Enough olive oil to cover the bottom of the pot
  • 2 lemons, juiced
  • 2 cups dry white wine
  • 1 cup freshly chopped parsley
  • 1 chilli pepper, diced (optional)
  • 1 tsp chilli powder (optional)
  • Ground black pepper to taste
  • (You can add any other herbs to your liking)


Scrub the outsides of the whole mussels with a firm brush and water.
Heat the olive oil in a pot that has a well-fitting lid.
Add the garlic and sauté until the flavour comes out.
Add parsley, black pepper and chilli and stir until it begins to brown.
Pour in the wine and bring to the boil.
Lastly add the mussels into the pot and put the lid on tightly.  When they start boiling, shake the pot frequently and the mussels will gradually open. (Takes about 10 – 12 minutes)
Remove from the heat and squeeze the lemons over the mussels.
With a slotted spoon, place the mussels into soup bowls then pour the juice from the pot over the mussels.

Serves 3 - 4

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