1. To prepare the mussels, rinse the shells under cold running water and scrape off any barnacles with a cutlery knife.
2. Pull off and discard the ‘beards’, the fibres that protrude from the shells.
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3. Tap each mussel to close it, discard any that do not close tightly or show signs of movement.
4. To steam the mussels, use a large deep pan with a lid. Pour in just enough white wine to cover the base of the pan. Add the mussels, cover with a lid and steam for around 5min, shaking the pan from time to time, until the mussels have opened.
5. Be sure to discard any mussels that haven’t opened fully after cooking.
Use your new cookery skills with these triple-tested recipes:
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24 piece dinner set, Zwilling J.A. Henckels. Montreux saucepan (3.0L, 20cm), Black two-tone serving spoon, Kuhn Rikon UK Ltd. Large stainless steel colander, Lakeland. Slate serving board, chef’s own.
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