Instructions - Place mussels, pepper, thyme, onion and wine in a pan and bring to the boil. Simmer until all mussels are open, discarding any that remain closed. When cooked cool the mussels in cold water.
- Remove mussels, leaving them in half shells. Arrange on a plate, put a small amount of garlic butter on each and cover with chopped parsley and chives. Heat for a few minutes in a hot oven and briefly under a hot grill.
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