Ingredients :
A half liter of mussels
Garlic
Butter
A half glass of White wine
Preparation :
Clean the mussels by lightly scraping, rinse them under cold water.
Put the mussels into a pan with the cut garlic and butter.
Cooking:
Put the pan on high heat; keep stirring until the mussels open. When they are almost all opened, add the white wine, and serve hot.
Advice of the wine maker:
Muscadet Sèvre et Maine Sur Lie, Domaine du Vieux Chai
If you decide to pick the mussels up the rocks, it’s better to make them disgorge during at least one hour in sea water in order to eliminate impurities eaten by the mussels.