This dish took 30 minutes to prepare and cook in total and was enjoyed with crusty baguette during a break whilst fixing the guttering.
Ingredients:
- 1kg of fresh mussels
- 1/2 of a small onion
- 2 cloves of fresh garlic
- A handful of chopped parsley
- 150ml (I think) of white wine
- A small knob of butter
- A tablespoon of cream
- Salt & pepper to taste
First I cleaned and prepared the mussels, removing the beard and any extraneous substances from the shells. After cleaning the mussels I went on to finely chop up the onions and garlic which are softened in some butter, I then added a dash of wine and then the mussels & parsley, then seasoned.
I added the rest of the wine to the mix, covered it and allowed it to steam in its own juices.
The mussels cooked for 4-5 minutes on a low heat. When the mussels had all opened I strained them and reduced the liquor then whisked in another knob of butter and the cream then served.
Here is the finished dish:
