Mussel with wine and cream

Hello everyone, how is your weekend? Are you going to dine out with friends tonight as usual? Shall we do a little change for tonight? Let's make a homemade seafood dish in six simple steps and eat in with friends. I am sure it will be a very nice and relaxing evening with delicious food！

Ingredients

1.75kg/4lb mussels

1 garlic clove, finely chopped

2 shallots, finely chopped 

15g/½oz butter

a bouquet garni of parsley, thyme and bay leaves

100ml/3½fl oz dry white wine or cider

120ml/4fl oz double cream

handful of parsley leaves, coarsley chopped

crusty bread, to serve

 

Preparation method

Wash the mussels.

Pull out the tough, fibrous beards protruding from between the tightly closed shells and then knock off any barnacles with a large knife.

Soften the garlic and shallots in the butter with the bouquet garni, in a large pan big enough to take all the mussels - it should only be half full.

Add the mussels and wine or cider, turn up the heat, then cover and steam them open in their own juices for 3-4 minutes.

Remove the bouquet garni, add the cream and chopped parsley and remove from the heat.

Place mussel in serving bowls and serve with lots of crusty bread.