500g mussels
1 cup white wine
3 cloves of garlic
3 spring onions
fresh parsley and chives
250ml double thick cream
salt and ground black pepper

  • Finely chop garlic, spring onions, parsley and chives.
  • Prepare mussels by thoroughly scrubbing the shells in cold water and remove any excess bits and pieces that may be stuck to them. Remove the “beard”, this can be poisonous.
  • Place mussels in a large pot with the white wine. Cover and heat over a medium heat until the shells begin to open (about 5 minutes).
  • Quickly pour cream over the mussels and then add the garlic, spring onions and the herbs. Cover and cook for a further 5 minutes.
  • Remove from heat and pour everything into a large bowl that has been heated.

Serve with french bread and butter as a starter or on a bed of pasta as a main dish.


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