Mussels in White Wine, Garlic & Cream
Ingredients
- 1500 g fresh mussels
- 200 ml dry white wine
- 150 ml double cream
- 4 garlic cloves
- 3 shallots
- 30 g unsalted butter
- 20 g fresh flat-leaf parsley
Nutrition (per serving)
- Calories
- 375 kcal
- Protein
- 15.1 g
- Carbohydrate
- 9.8 g
- of which sugars
- 3.2 g
- Fat
- 26.7 g
- of which saturates
- 15.4 g
- Fibre
- 1 g
- Salt
- 0.85 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Scrub the mussels and pull away any beards. Discard any that don't close when tapped.
- 2
Finely chop the shallots and garlic. Melt the butter in a very large pan over medium heat and cook the shallots for 3 minutes until soft.
- 3
Add the garlic and cook for 1 minute, then pour in the wine and bring to a boil.
- 4
Tip in the mussels, cover tightly, and cook over high heat for 4–5 minutes, shaking the pan occasionally, until all the mussels have opened. Discard any that remain closed.
- 5
Stir in the double cream and heat for 1 minute. Scatter with chopped parsley and serve immediately with crusty baguette.
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