Allergy Mums / Support for families with allergies

publication date: Apr 6, 2014



We can all eat mussels so this is a nice easy supper. Serve with home-made oven chips and a salad and you're away. Mussels are also pretty cheap so it's a good option from a budget point of view too. You can fancy this recipe up with cream, coconut milk and lemon grass if you like. We tend to stick to just the plain, traditional white wine version.

To serve four you need two bags of mussels. I get them from Waitrose.

Empty the mussles into a colander and run cold water over them; then transfer to a large pot and leave them in the water. Remove the beards (furry bit) by pulling them off using a paring knife or your fingers if you can grab them. Scrub them with a brush or pot scrubber (new!) to get them clean. As you clean them pop them into another bowl filled with water. This can take quite a bit of time so plan ahead. Cooking moules is fast - cleaning them isn't.

Once they are all cleaned then it's time to get ready to cook them.

Free From: Dairy, Egg, Soya, Gluten

Prep Time: 30 minutes scrubbing


2 bags mussels

3 tbs Pure Margarine

1 medium onion

1 clove garlic

1 pint white wine

3 sprigs parsly

3 tablespoons chopped parsly

1.5 tbsp gluten free flour


Finely chop a medium onion up and sautee with the garlic in 2 tablespoons of Pure Sunflower Margarine in a large pot. Add the mussels, wine, parsly sprigs and salt and pepper. Put a tight lid on the pan and bring to the boil. I find that I need to grab a large spoon and rotate the mussels a couple of times to get the ones on the top of the pile, down to the bottom. Otherwise I end up with cooked mussles below and semi cooked on the top. Of course if you have a really big pan this isn't a problem.  Anyway, after about 6-7 minutes they should be done.  Throw out any that aren't opened and transfer the rest to a warm bowl with a lid. 

Strain the cooking juices (do this or you'll have some grit) and bring to the boil. mix the remaining Pure with the flour to form a paste and whisk it into the wine mixture. Check your seasoning, add the chopped parsly and pour over the mussels.  If you want, add some cream at the final stage.

Serve with crispy bread and a light salad or chips.


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