How to make
Clean the mussels from their whiskers (algae) and hard formations on their shells.
Wash them well and if there are broken ones throw them away.
Heat the olive oil and butter in a pot and pour the white wine.
Pour the mussels, chopped parsley and sprinkle them with lemon juice.
Stew them under a lid for two minutes, by periodically shaking the dish to distribute the heat evenly and so that all of the mussels open up.
They will release more liquid, which is salty and it will mix with the sauce at the bottom.
If the liquid released by the mussels is not much, you can add water.
The stewed mussels are ready as soon as they open up and if you continue cooking them for a while longer, they can dry out. Therefore, in order to have tender stewed mussels, do not leave them too long on the stove.
Serve them warm and optionally sprinkled with more parsley and finely grated lemon peel.
These stewed black mussels in butter and lemon are very tasty and easy to prepare!
