As a starting point for a foray into the wonderful world of mussels, this is unbeatable. Very simple, super-tasty and inexpensive, I like to serve this as a starter for 4 or light lunch for 2, with lots of crusty bread to mop up the juices and a glass of crisp white wine.
1 bag mussels
1 onion diced
25g butter
1 tablespoon olive oil
2 cloves garlic, crushed
1 handful fresh chopped parsley
2 tablespoons double cream
Salt and pepper
125ml dry white wine
Go through the mussels, rinsing them under cold water and removing any barnacles or beards. Any mussels that are open, tap them sharply on a surface and if they don’t close,bin them.
In a large pan which has a lid to fit it, melt the butter with the oil and gently sweat the onion and garlic until soft, over a low heat. This will take around 10 minutes –we want all the flavour and sweetness but no browning. Add a pinch of salt and a few grinds of black pepper, then tip in the rinsed mussels. Chuck in the parsley and pour over the wine. Give this a very quick cursory stir and put the lid on.
Take the lid off after 3 minutes. If the mussels are open, they are ready! Pour in the cream, stir and serve in bowls deep enough to allow you plenty of sauce!
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