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Categories:Viewed: 52 - Published at: 9 years ago
Ingredients
- 1/4 cup vegetable or olive oil
- 1 None brown onion, finely chopped
- 3 cloves garlic, 1 thinly sliced, 2 halved
- 24 None mussels, debearded, scrubbed
- 1 cup white wine
- 1/2 cup vegetable stock
- 2 tbsp capers, drained and chopped
- 1 oz flat-leaf parsley, chopped
- 4 slice white sourdough bread
- None None salad, to serve
Method
- Preheat oven to 425°F. Heat 1 tbsp oil in a saucepan over medium heat. Add onion and sliced garlic and cook and stir 3 mins, or until soft. Add mussels, wine and stock. Cover and simmer 5 mins, or until mussels open. Stir in capers and parsley. Remove from heat.
- Meanwhile, for the toast, preheat the broiler to high. Rub cut side of halved garlic cloves on both sides of bread, then drizzle with remaining oil. Broil 1 min each side, or until golden. Serve with the mussels and salad.
