Mussels in Butter and Wine

Mussels steamed open in white wine, garlic and butter, finished with a Worcestershire-reduced sauce and served with garlic-dill bruschetta.

⏱️ Prep: 20 min

Ingredients

1.5 кг	mussels
100 мл	dry white wine
100 г	butter
20 мл	olive oil
0.25 връзка	lovage
0.25 връзка	parsley
3	garlic cloves
1 ч.л.	Worcestershire sauce
0.5	baguette (for the bruschetta)
40 г	butter (for the bruschetta)
1	garlic clove (for the bruschetta)
3	sprigs dill (for the bruschetta)

Cut the baguette into thin slices, arrange them side by side on a tray lined with baking paper, and bake for 5 minutes in an oven preheated to 180 degrees.
Finely chop the garlic and dill for the bruschetta and mix them with the butter.
Finely chop the garlic and fry it in the olive oil and butter. Pour in the white wine and, once it comes to the boil, add the mussels, which have been well washed and cleaned of grit and seaweed beforehand.
Add the lovage and parsley. Once the mussels open, remove them from the pot with a slotted spoon.
Leave the sauce from them on the stove, add the Worcestershire sauce and let the liquid reduce by half.
Place the mussels on a plate, pour the finished sauce over them and garnish with the bruschetta spread with the aromatic butter.