MOULES A LA CREME SO SIMPLE SO YUMMY

IN MY TOP TEN DISHES THAT I LOVE, SUCCULENT JUICY FRESH MUSSELS STEAMED IN WHITE WINE AND FINISHED OFF WITH A GENEROUS SPLOSH OF CREAM

INGREDIENTS

1 kilo fresh mussels cleaned

1 small onion fine fine diced

1 clove garlic fine fine chopped

1 tbsp ooil

1 tsp butter

200ml dry white wine

150ml double cream

1 small bunch flat leaf parsley

First fill your sink with cold water and add the mussels, pull off any beards and discard any mussels that are open and do not close when tapped.

In a deep pan melt the butter and ooil and gently fry the onion and garlic for two minutes, now turn up the heat to max and add the mussels, toss and pour in the wine, place the lid on and leave to steam for approx 3-5 minutes, don't be tempted to take the lid and loose the steam.  Once all the shells are open add the cream and replace the lid and bring back to a simmer for one minute, pre heat your serving bowls and serve immediately, sprinkle over some chopped flat leaf parsley.  Serve with fresh warm french bread to mop up all the sauce or with thin crispy fries.  A side bowl for the shells and a small finger dipping bowl with a good wedge of squeezed lemon.