Place the mussels in the sink into a large sieve and wash them thoroughly with cold water. Use a knife to scrape off any bad bits attached to the shells. Get rid of any mussels with broken shells. Make sure you only have mussels where the shells are closed and that they are nice and clean.
Rinse them again to remove any bad bits and set to one side.
In a large pan add the butter and allow it to melt. Add the dried parsley, white wine, onion and the garlic and mix well.
Then tip the mussels into the large pan and mix well. You want your pan to be half full with liquid so adjust the amount of fish stock that you add according to how much room you need in your pan. The reason for this is that your mussels need to breathe in order to cook well.
Put the pan on a high heat and cover with a lid. When it starts to boil cook the mussels for 5 minutes, shaking the pan from time to time. If you check the mussels and they have open shells it means they are cooked. When they are cooked sprinkle them with fresh parsley.
Remove the pan from the heat and serve up bowls of warm mussels and leave the juice in the pan for you to dip bread into.
I have put served 2 but really you could feed 4 of you, I am just really greedy when garlic mussels are about and can never stop!
Nutrition InfoPlease Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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