Image via Wikipedia

If you enjoy seafood and shellfish, then this classic dish is a must-try. The recipe is simple, quick and absolutely delicious.

Ingredients (serves 2 as a main, 4 as a starter)

1kg fresh mussels

15g butter or 3 tbsp olive oil

1 garlic clove, crushed

3 shallots, finely chopped

175ml of dry white wine

120ml of double cream

1 bay leaf

Salt and ground black pepper

A handful of parsley, roughly chopped, to serve (optional)

Method

1.  Clean the mussels in your kitchen sink under cold, running water. Remove the stringy ‘beards’ and discard any mussels that are have broken shells as well as any open ones that do not close when lightly tapped.

2. Heat the butter/oil in a large pan big enough to hold the mussels. Add the shallots and garlic and soften on a medium heat.

3. Next, add the wine and a bay leaf, season with salt and black pepper, and increase the heat. Once at boiling point, allow it to simmer for a couple of minutes in order to reduce the liquid slightly before adding your mussels. Once the shellfish are in, cover with a lid and turn the heat down to low.

4. The covered pan will now allow your mussels to steam. Cook for approximately 5 minutes occasionally stirring and checking progress. You will know they are ready when the shells have opened. Make sure you throw away any that still remain closed after 5 minutes.

5. Pour in the double cream and cook for a further minute. Shake the pan before serving.

When ready, spoon the mussels and ample liquid into large bowls. It is useful to have a spare bowl each to place the empty shells in once the mussels have been eaten. Sprinkle on the chopped parsley and serve with either fries and/or crusty bread. Enjoy!

If you are interested in writing your own articles – on absolutely any subject – and earning royalties for your efforts why not begin today? It’s free and very easy. Why not use my referral link here – I’d be very happy to help you get started and answer any questions you may have. http://www.triond.com/rw/446699