- 900g/2lbs of mussels
- 1/4 pint of white wine
- 1 knob of butter
- 1 finely chopped shallot
- 1 bayleaf
- 2 tablespoons of chopped parsley
- 150ml of fresh cream.
For four servings prepare 900g/2lbs of mussels.
Melt a knob of butter in a wide shallow pan. Add shallot, bayleaf and parsley stalks. Add mussels and pour 150ml/1/4 pint white wine over.
Cover with a tight fitting lid and cook over a high heat for 3-5 minutes.
Remove mussels to warm serving dish.
Strain liquor, return to pan, reduce. Add 150ml/1/4 pint cream and reduce further.
Pour sauce over mussels and serve sprinkled with chopped parsley.