Tip: Save the leftover mussel shells and make a delicious, deeply flavored stock by simmering them with fresh veggies and your favorite fish scraps. Strain and keep in your refrigerator for cooking.
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1kg
whole mussels
1 tbsp
oil
2
shallots, peeled and finely chopped
2
garlic cloves, peeled and minced
300ml
dry white wine
300g
tomatoes, roughly chopped
2 tbsp
fresh flat leaf parsley, chopped
Salt and freshly ground black pepper
1 tbsp
lemon juice
25g
butter
Fresh chopped parsley for serving
1kg
whole mussels
1 tbsp
oil
2
shallots, peeled and finely chopped
2
garlic cloves, peeled and minced
10.5fl. oz
dry white wine
10.5oz
tomatoes, roughly chopped
2 tbsp
fresh flat leaf parsley, chopped
Salt and freshly ground black pepper
1 tbsp
lemon juice
0.88oz
butter
Fresh chopped parsley for serving
Utensils
Step 1
Prepare the mussels by washing with water and pulling off any debris attached to the shell. Select SEAR/SAUTÉ and set temperature to HI. Press START/STOP and allow to preheat for 5 minutes.
Step 2
After preheating is complete, place the oil, shallots and garlic into the cooking pot and sauté for 3 minutes. Then add wine and cook for additional 5 minutes.
Step 3
Once wine has reduced down, add tomatoes, parsley, mussels and season with salt and pepper.
Step 4
Close crisping lid, select ROAST/BAKE, set temperature to 180°C and time to 10 minutes. Press START/STOP to begin cooking.
Step 5
When cooking is complete, stir lemon juice and butter until it melts. Garnish with fresh herbs and serve immediately.
Prepare the mussels by washing with water and pulling off any debris attached to the shell. Select SEAR/SAUTÉ and set temperature to HI. Press START/STOP and allow to preheat for 5 minutes.
1kg
whole mussels
1 tbsp
oil
2
shallots, peeled and finely chopped
2
garlic cloves, peeled and minced
300ml
dry white wine
300g
tomatoes, roughly chopped
2 tbsp
fresh flat leaf parsley, chopped
Salt and freshly ground black pepper
1 tbsp
lemon juice
25g
butter
Fresh chopped parsley for serving
1kg
whole mussels
1 tbsp
oil
2
shallots, peeled and finely chopped
2
garlic cloves, peeled and minced
10.5fl. oz
dry white wine
10.5oz
tomatoes, roughly chopped
2 tbsp
fresh flat leaf parsley, chopped
Salt and freshly ground black pepper
1 tbsp
lemon juice
0.88oz
butter
Fresh chopped parsley for serving
Step 2 of 5
After preheating is complete, place the oil, shallots and garlic into the cooking pot and sauté for 3 minutes. Then add wine and cook for additional 5 minutes.
1kg
whole mussels
1 tbsp
oil
2
shallots, peeled and finely chopped
2
garlic cloves, peeled and minced
300ml
dry white wine
300g
tomatoes, roughly chopped
2 tbsp
fresh flat leaf parsley, chopped
Salt and freshly ground black pepper
1 tbsp
lemon juice
25g
butter
Fresh chopped parsley for serving
1kg
whole mussels
1 tbsp
oil
2
shallots, peeled and finely chopped
2
garlic cloves, peeled and minced
10.5fl. oz
dry white wine
10.5oz
tomatoes, roughly chopped
2 tbsp
fresh flat leaf parsley, chopped
Salt and freshly ground black pepper
1 tbsp
lemon juice
0.88oz
butter
Fresh chopped parsley for serving
Step 3 of 5
Once wine has reduced down, add tomatoes, parsley, mussels and season with salt and pepper.
1kg
whole mussels
1 tbsp
oil
2
shallots, peeled and finely chopped
2
garlic cloves, peeled and minced
300ml
dry white wine
300g
tomatoes, roughly chopped
2 tbsp
fresh flat leaf parsley, chopped
Salt and freshly ground black pepper
1 tbsp
lemon juice
25g
butter
Fresh chopped parsley for serving
1kg
whole mussels
1 tbsp
oil
2
shallots, peeled and finely chopped
2
garlic cloves, peeled and minced
10.5fl. oz
dry white wine
10.5oz
tomatoes, roughly chopped
2 tbsp
fresh flat leaf parsley, chopped
Salt and freshly ground black pepper
1 tbsp
lemon juice
0.88oz
butter
Fresh chopped parsley for serving
Step 4 of 5
Close crisping lid, select ROAST/BAKE, set temperature to 180°C and time to 10 minutes. Press START/STOP to begin cooking.
1kg
whole mussels
1 tbsp
oil
2
shallots, peeled and finely chopped
2
garlic cloves, peeled and minced
300ml
dry white wine
300g
tomatoes, roughly chopped
2 tbsp
fresh flat leaf parsley, chopped
Salt and freshly ground black pepper
1 tbsp
lemon juice
25g
butter
Fresh chopped parsley for serving
1kg
whole mussels
1 tbsp
oil
2
shallots, peeled and finely chopped
2
garlic cloves, peeled and minced
10.5fl. oz
dry white wine
10.5oz
tomatoes, roughly chopped
2 tbsp
fresh flat leaf parsley, chopped
Salt and freshly ground black pepper
1 tbsp
lemon juice
0.88oz
butter
Fresh chopped parsley for serving
Step 5 of 5
When cooking is complete, stir lemon juice and butter until it melts. Garnish with fresh herbs and serve immediately.
