- 1 COBS Bread Sourdough Cob
- 2kg mussels in the shell, cleaned
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 cup white wine
- ½ cup fresh parsley, chopped
- 1 tsp olive oil
Place a large saucepan that has a tight fitting lid on a medium heat. Heat olive oil, and sauté onion and garlic for a few minutes.
Add mussels and wine. Place the lid on and cook for about 5 minutes. Remove the lid to check if the mussels have opened.
Using tongs, transfer the opened mussels to a serving dish. Be careful of the steam as you remove the lid!
Return any unopened mussels to cook, covered, for another minute to open. Discard any unopened mussels.
Add the parsley to the pan. Pour the juices over the mussels and serve immediately with COBS Bread Sourdough Cob.