Make sure your pot is large enough so that the mussels only fill it half way. This allows space for your mussels to steam open You don’t need much wine to steam the mussels. If it doesn’t look enough just add some more Serves 4 as a starter or 2 as a main
1kg fresh mussels 3 shallots, diced 150ml of white wine 200ml double cream 2 garlic cloves, chopped Knob of butter Chopped parsley to garnish Crusty bread
Gently fry the garlic and shallots in olive oil until softened, roughly 5 minutes Add the white wine and mussels, cover and steam for around 4 minutes whilst giving the pot an occasional shake Add a knob of butter and the cream. Heat through and give a mix to ensure the mussels are covered Place into warmed bowls and garnish with parsley. Serve with warm, crusty bread
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