9,2 / 10
ready in 30 min.
Dispose of any open mussels and wash the mussels thoroughly. De-beard them at the same time.
Heat 4 tbsp olive oil and fry the garlic without colouring. Add the mussels and 300 ml fish stock, cover and steam for approx. 3 minutes until all the mussels have opened fully. Throw away any closed mussels.
Add the remaining fish stock and the lemon juice and cook over a low heat for a further 4 minutes.
Spoon the mussels into warmed bowls and pour the stock over the mussels, through a fine sieve to collect any residual sand particles. Scatter the parsley over and drizzle with the remaining olive oil. Season to taste with salt and ground black pepper and serve with white bread.