Ingredients
20 mussels, live in the shell
1/4 cup dry white wine
1 small onion, roughly chopped
1 tbsp whole black peppercorns
1 clove garlic, part-crushed and peeled
Handful flat leaf parsley
1/2 cup Le Puy green lentils
Serves 4 as an entree
Place the mussels in a wide, lidded pan with the wine, onion, peppercorns, garlic and parsley stalks. Add half a cup of cold water, cover and bring to the boil.
Remove the lid then hover with a slotted spoon, lifting out each mussel as it opens. Strain the cooking liquid into a bowl through a sieve lined with paper towels, then make the amount up to 1 1/2 cups with cold water.