- 1.8kg mussels (unprepared and uncooked)
- 25g unsalted butter
- 4 shallots, chopped
- 1 clove garlic, finely chopped
- 150ml dry white wine
- 4tbsp double cream
- 1tbsp chopped parsley, to serve
- Crusty bread, to serve
Wash the mussels in cold running water, discarding any that are open or have broken or cracked shells.
Pull and scrape off the beards – the stringy fibres that stick out of the shells. Rinse again.
Melt the butter in a large pan, then cook the shallots over a low heat for 5 mins until soft. Add the garlic and cook for 1 min more. Add the wine plus 150ml water, then season with black pepper. Heat until simmering, cover and simmer for 10 mins.
Add the mussels. Cover the pan and cook over a medium heat for 5 mins, or until the shells have opened. The mussels cook in the steam, so shake the pan repeatedly to ensure they cook evenly. Check the mussels and discard any that haven’t opened.
Add the cream to the mussels in the pan and heat through. Divide the mussels between 4 bowls, pour over the sauce, then sprinkle with the chopped parsley. Serve warm with the crusty bread.