2kg/4 Ib of mussels - thoroughly cleaned
25g of butter
1 garlic clove - finely chopped
3 shallots - finely chopped
½ teaspoon of dried oregano
1 glass of dry white wine
1 glass of water
4 tablespoons of fresh parsley - finely chopped

METHOD

Cook the mussels in a large saucepan with the lid on, until the shells of the mussels start to open (approx 5 mins).

Sieve and keep the stock.

In a large saucepan, melt the butter with the garlic, shallots and oregano for approximately two minutes.

Add the stock, wine and a glass of water and mix well. Put the mussels back in the saucepan, boil with the lid on for approximately 5 minutes.

Serve in a bowl with some fresh parsley on top.

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