- 1 kilo (2 lb) of mussels
- 100 ml (4 fl. oz) white wine
- 300 ml (10 fl. oz )of chicken stock
- 11/2 shallots, peeled and sliced
- 1 garlic clove, peeled and chopped
- 170 ml (6 fl. oz) double cream
- 1 dsp flat-leaf parsley, finely chopped
- 1 white French breadstick
- salt and pepper
- Before starting to cook, remove and throw away any mussels which are open.
- Heat a pan with nothing in it until it’s red hot. Now add the shallots, garlic and mussels. Put the lid on the pan and shake vigorously.
- Take the lid off and pour in the wine.
- Let the mussel mixture cook for a minute with the lid on and then again shake vigorously.
- Add the stock and bring the mussel mixture to the boil with the lid on. You’ll see the shells opening.
- Meanwhile heat the double cream until just boiling and add it to the mussel mixture. Let the mixture come to a boil.
- The sauce will look lightly creamed and stocky in consistency.
- Pour the mussels and sauce into a bowl and serve immediately, finishing the dish off with finely chopped parsley. (Do not eat any of the mussels that are still closed after cooking. Throw these away).
- Serve with a crusty French breadstick.