• 500g Mussels
  • 1 Chopped Shallot
  • 2 Chopped Garlic Cloves
  • 100ml White WIne
  • 50ml Double Cream
  • Parsley


  • STEP 1
    Remove any 'Beards' from the mussels. Run under cold water and discard of any which are open. Leave for 4 hours and check for open ones agin.
  • STEP 2
    Fry shallots and garlic for approx 3 minutes.
  • STEP 3
    Add the mussels and wine then cover with a lid. Cook for 6-8 minutes without removing the lid. (Shake the pan a couple of times).
  • STEP 4
    Check that all the mussels have opened . (If a lot are still closed, continue cooking or if just couple are still shut, throw them away)
  • STEP 5
    Place the mussels in a bowl, and add the cream to the pan. Bring to a boil, add parsley then pour over the mussels and serve.

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