Mussels in White Wine, Garlic & Cream

Ingredients

• 1500 g fresh mussels
• 200 ml dry white wine
• 150 ml double cream
• 4 clove garlic cloves
• 3 shallots
• 30 g unsalted butter
• 20 g fresh flat-leaf parsley

Method

1. 1

   Scrub the mussels and pull away any beards. Discard any that don't close when tapped.

2. 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. 3

   Add the garlic and cook for 1 minute, then pour in the wine and bring to a boil.

4. 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. 5

   Stir in the double cream and heat for 1 minute. Scatter with chopped parsley and serve immediately with crusty baguette.