Mussels in white wine

1. Heat a volumetric wok-frying pan over medium heat (you can take an ordinary frying pan, the main thing is that it is deep enough and there is a lid to it), pour olive oil into it.

2. Wash the shallots, chop them finely. Peel the garlic, pass it through the press.

3. Put the onion and garlic mush in the heated olive oil, add pepper and thyme, fry until golden brown.

4. Then pour the chili sauce and cook for another minute.

5. And now pour the white wine, let it warm up well, then lay out the mussels, add salt, mix and cover with a lid.

6. Simmer until the mussels open (it will take no more than 5-7 minutes), stirring occasionally.

7. Wash the parsley, dry it, chop it with a knife.

Serve hot, sprinkled with chopped parsley.

Bon appetit to you!