Mussels with Riesling, Garlic and Parsley

Directions

Riesling and mussels is a match made in heaven.

Step 1

Scrub and rinse the mussels in a large bowl of cold water, discard any with broken shells or which stay open after a good tap, and remove the beards.

Step 2

Melt the butter over a medium heat in a large wide pan that will allow plenty of room for the mussels. Add the garlic and spring onions and gently cook until softened.

Step 3

Increase the heat, add the mussels and Riesling, cover with a lid and bring to the boil.

Step 4

Steam for 4 to 5 minutes, shaking the pan from time to time to ensure even cooking.

Step 5

Throw away any mussels that don't open easily.

Step 6

Remove from the heat and toss through with parsley.

Step 7

Serve immediately with grilled baguette to mop up the juices, chunky fries and a glass of Penfolds Riesling.