Mussels in white wine

2 shallots, finely chopped

2 cloves of garlic, finely chopped

150ml white wine

2 heaped tbsp chopped fresh parsley

4 tbsp thick cream

25g butter

salt and pepper

(serves 4)

Rinse the mussels in cold water. Brush the shells to remove dirt and parasites.

Melt the butter in a large lidded pan and fry the shallots and garlic on medium heat for a couple of minutes. Add the wine, turn up the heat to boil. Add the mussels, cover and simmer for about 5 minutes, or until the shells open. Add cream and parsley and allow to heat up again without boiling. Season with salt and pepper. Serve.

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