Portuguese Mussels with Coriander

Steps

1. Roughly 2 hours before you want to eat

   - Rinse off 4.5 lbs - 2 kg's mussels in a colander under a cold running tap. Scrub off any debris.

   - Fill up your sink with cold water and stir in the 1/4 c - 30 gr flour.

   - Add the mussels and leave them to sit in the cold water and flour mixture for 2 hours or so. The mussels will absorb the flour and filter out any grit that is stuck in their bodies.

2. When you're ready to eat

   - Get the biggest pot (with a lid!) you can, place it on a medium heat and melt some butter in it.

   - Once the butter has melted glaze off the finely chopped 4 garlic cloves and 4 shallots until they become translucent.

   - Now chuck in the mussels, with 1/2 c - 125 ml white wine and bunch of coriander. Turn up the heat and put on the lid.

   - Your mussels should be cooked in 5 to 10 minutes. Shake the pan vigorously every couple of minutes or so. Using a slotted spoon to move any mussels that haven't opened yet to the bottom of the pan every so often.

   - Once all (or most) of the mussels have opened you are ready to eat. Use the first shell you empty as a little clamp to pick out the other mussels. DO NOT eat the mussels that haven't opened, they will make you very very ill.