There's nothing I love more then a big bowl of mussels in the sun with a large crisp glass of wine.. and here's is my quick and easy recipe so that you can enjoy them to... unfortunately the sun is not guaranteed along side this recipe!!
Generous portions!
Prep time less then 15mins
Cooking time 10mins
1kg mussels, rinsed in a colander under cold water, any beards removed and discard any mussels with broken shells or that don't close when you tap them on the work surface
3tbsp butter
2 garlic cloves, peeled and finely sliced
2 shallots, finely diced (or a medium sized onion, finely diced)
200ml white wine
3tbsp double cream
Handful of fresh parsley, roughly chopped
Wedges of lemon
Crusty bread
Once you've prepped your mussels, in a sauté pan (or deep frying pan with a lid) add the butter and cook on a gentle heat until its melted.
Add the diced shallots and sliced garlic to the pan, cook on a low heat for around 5minutes until the shallots are translucent, we don't want any colour on them so keep an eye on them.
Now add the mussels and the white wine, cover with a lid, you should be able to get the lid on properly, if it doesn't all the steam will escape and the mussels won't cook as well.
Cook for 5 minutes on a low to medium heat without lifting the lid, by this time all of the mussels should be open and steamed beautifully. Discard any mussels that remain closed.
Stir in the cream and 2/3rds of the parsley.
Sprinkle over the remaining parsley and serve with your lemon and crusty bread which is perfect for dunking in the liquor once all the mussels are gone!
