West Coast Mussels in White Wine & Cream

Ingredients

• 1.5 kg fresh black mussels, scrubbed and de-bearded
• 2 tbsp olive oil
• 30 g butter
• 1 onion, finely chopped
• 4 garlic cloves, finely chopped
• 250 ml dry white wine
• 150 ml fresh cream
• 1 lemon, juice only
• Handful of fresh parsley, chopped
• Black pepper
• 1 crusty white loaf, to serve

Method

1. 1

   Rinse the mussels in cold water and discard any that stay open when tapped.

2. 2

   Heat the olive oil and butter in a large deep pot over medium heat and soften the onion for 4 minutes.

3. 3

   Add the garlic and cook for 1 minute — do not let it brown.

4. 4

   Pour in the white wine, turn the heat to high and bring to a rolling boil.

5. 5

   Tip in the mussels, cover tightly and steam for 4–5 minutes, shaking the pot once, until the shells open.

6. 6

   Lift the mussels into a warm serving bowl with a slotted spoon and discard any that stayed closed.

7. 7

   Stir the cream and lemon juice into the pot liquid and let it bubble for 2 minutes to thicken slightly.

8. 8

   Pour the sauce over the mussels, scatter with parsley and plenty of black pepper, and serve with thick slices of crusty bread.