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- 1.5 kg mussels
- 2 Tbls olive oil
- 100 g unsalted butter
- 1/2 cup cream
- 1 x onion, diced finely
- 2 cloves garlic diced
- 2 x shallots, finely sliced
- 100 ml dry white wine
- 1/2 cup chopped parsley
- 1 tspn on dried chilli
- 2 Tbls chopped parsley for garnishing
Heat olive oil and butter in a large pan on gentle heat. Add onions, garlic and shallots and cook, stirring for a few minutes. Add mussels, white wine, parsley, chilli, and season with pepper.
Cover with a lid and steam the mussels until they have all opened. It takes about 5 minutes.
Shake the pan a couple of times during the cooking.
Just before serving add cream and stir.
Lift mussels from the pan into a bowl. Ladel sauce all over the mussels, sprinkle with fresh parsley and serve with crusty bread.