- 1kg fresh mussels
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 shallots, finely chopped
- 3 garlic cloves, minced
- 1 cup dry white wine
- 1/2 cup heavy cream
- 2 tablespoons chopped fresh parsley
- Salt and freshly ground black pepper to taste
- Clean the mussels thoroughly by scrubbing them under running water and removing any beards or debris. Discard any mussels that are cracked or open.
- In a large pot, heat the butter and olive oil over medium heat. Add the shallots and garlic and sauté until softened and fragrant, about 2-3 minutes.
- Add the white wine to the pot and bring to a boil. Reduce the heat to low and let simmer for a minute or two.
- Add the mussels to the pot and stir gently to coat them in the wine mixture. Cover the pot and let the mussels steam for 5-7 minutes, or until they have opened up.
- Remove the mussels from the pot and set them aside in a large bowl.
- Add the heavy cream to the pot and let it simmer for a few minutes to thicken the sauce.
Season the sauce with salt and freshly ground black pepper to taste. Pour the sauce over the mussels and sprinkle with chopped parsley. Serve immediately with crusty bread.
Chef Tips: Choose fresh cleaned mussels from Bubbas: Fresh mussels should be tightly closed and have a mild, oceanic smell. Discard any mussels that are open or have cracked shells. Don't overcook the mussels: Mussels cook quickly and can become tough if overcooked. As soon as the mussels have opened, they are ready to be removed from the pot. Serve with crusty bread: The sauce from the mussels is delicious and perfect for dipping crusty bread. The mussels are cooked in white wine, so it's only fitting to enjoy them with a glass of your favourite white wine.