Mussels with creamy, garlic and parsley - French Main course

Ingredients

  • 1.75 kg Mussels
  • 1 clove Garlic (finely chopped)
  • 2 piece Shallots (finely chopped)
  • 15 g Butter
  • 1 bunch Parsley
  • 1 bunch Thyme
  • 1 bunch Bay leaves
  • 100 ml dry white wine (or cider)
  • 120 ml Double cream
  • 1 handful Parsley (leaves, roughly chopped)
  • 1 piece crusty bread (to serve)

Instructions

  1. Wash the mussels thoroughly under cold running water. Discard any that are open and do not close when tapped.

  2. Melt the butter in a large pot over a medium heat. Add the shallots and garlic and cook for 2-3 minutes, or until softened but not browned.

  3. Add the bouquet garni and white wine or cider. Bring to a boil and cook for 2-3 minutes, or until the alcohol has evaporated.

  4. Add the mussels, cover the pot with a lid, and cook for 3-4 minutes, shaking the pot occasionally, until all the mussels have opened. Discard any mussels that do not open.

  5. Stir in the double cream and parsley. Season to taste with salt and freshly ground black pepper.

  6. Serve immediately with crusty bread.

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