Monday, 13 February 2012


1kg of mussels will serve two courses or four starters

Soften an onion and a couple of cloves of garlic in a little oil in a saucepan big enough to take all the mussels.
Add a glass of white wine, a bayleaf and a few grinds of pepper and bring to the boil.
Chuck in the cleaned mussels, pop on a lid and cook for 10 mins or until they have all opened.
Take off the heat and stir in 100ml of double cream.

Serve in two large bowls with crusty bread or with chunky homecut oven chips as we did. Yum.

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