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2 lbs of mussels
2oz butter
1 clove chopped garlic
1 finely chopped onion
5 fl oz dry white wine
3 tablespoons double cream
Salt and freshly milled black pepper
Chopped parsley
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- Melt the butter in a large sauce pan and gently fry the onion and garlic until soft.
- Pour in the white wine, and when it comes to the boil put in the mussels.
- Cover with a lid and simmer for four or five minutes, occasionally shaking the pan.
- Remove the mussels from the pan and keep warm. Boil the liquid to reduce by half and then add the cream, salt and pepper and parsley.
- Pour the sauce over the mussels and serve with crusty bread and a good dry white wine.
Serves 2
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