The Ingredients

  • 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

The Method

  • Serves 4
  • 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.

Order your ingredients here from Bubbas Bray

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