50g unsalted butter

3 tablespoons extra virgin olive oil

1 spanish onion, finely diced

1 tablespoon sea salt

5 garlic cloves, finely diced

2 small preserved lemons, finely diced, deseeded

½ cup white wine

500g mussels, rinsed and beards removed

10g parsley, finely chopped

1 sourdough loaf, I used sourdough with kalamata olives.

1. In a deep casserole dish on medium heat add butter, olive oil, sea salt and onion. Simmer for 5 minutes, stir throughout.

2. Add garlic, preserved lemon, white wine and stir through. Bring to a simmer and add mussels. Stir through and place the lid on.

3. Shake the pot once, while they steam for 6-7 minutes. Remove the lid, the mussels have opened.

4. Give mussels and good mix through with ingredients and serve with crusty sourdough.

Enjoy!