A very healthy and satisfying supper with fresh crusty bread to mop up the tasty juices. You will need a large pan with a tightly fitting lid to contain the mussels.
- I bag fresh mussels
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, chopped
- 150ml/5¼fl oz white wine
- 150ml/5¼fl oz double cream
- small bunch flatleaf parsley, chopped
1. First give your mussels a good clean. Wash in lots of cold water before tackling the ‘beards’. To remove the stringy bears, give them a good tug and wiggle from side to side until they come away from the mussel.
2. Discard any broken mussels or those which are open and won’t shut tight when you tap them.
3. When this has been done leave to one side while you heat the olive oil and gently sweat the onion in a large pan. When it is softened, add the garlic and cook for a further few minutes.
4. Add the white wine and allow it to come to the boil. As soon as this happens, throw in the mussels and turn down the heat.
5. Put a lid on the pan and let the mussels steam for 4-5 minutes until all the mussels are wide open. Stir from time to time to distribute the heat.
6. Add the cream and cook for another minute or so, then season with salt and pepper and scatter over the chopped parsley.
7. Serve immediately, discarding any mussels which haven’t opened.