Preparation info
  • Serves


    as a First Course
    • Difficulty


Appears in
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About


  • 1 kg/ lb mussels
  • 5 tbsp white wine


Make a herbed butter by forking the chopped garlic and parsley with the softened butter together in a bowl. Season with pepper. Roll into a cylinder in cling-film or foil and refrigerate. Preheat a hot grill.

Scrape the mussels to remove beards, discarding any that don’t close when tapped, then open them by putting them with a little white wine in a saucepan, covering them with a lid an