Mussels With Garlic And Wine Broth - Morphy Richards INTELLISTEAM Recipe Book

MUSSELS WITH GARLIC &
WINE BROTH
INGREDIENTS:
350g fresh mussels, cleaned with beard
removed
BROTH:
1 shallot, very finely chopped
2 cloves garlic, crushed
30g unsalted butter
Zest of 1 lemon
3 tbsp lemon juice
250ml dry white wine
1 tbsp chopped parsley
Salt and freshly ground black pepper
To Serve:
chopped parsley, lemon wedges,
crusty bread
METHOD:
Prepare the broth: divide the ingredients
equally between the two sauce trays, stir
gently and then put them into the front
container with the divider wall removed.
Ensure the cleaned mussels are all fully
closed (tap gently on a chopping board).
Discard any that remain open or any with
damaged shells.
Put the mussels into the back container.
Cover both pans with the lids.
Set the time for the mussels using the fish
preset (20 minutes) and adjust to 12
minutes.
Set the time for the sauce using the sauce
preset (30 minutes) and the dual button and
adjust to 25 minutes.
When ready, discard any mussels that have
not opened. Serve the mussels with the
broth poured over them, sprinkled with a
little extra chopped parsley and some fresh
bread for dipping.