Fresh mussels – you’ll need roughly 1 lb per person
3/4 cup Cream
1/2 cup Dry White Wine
1 large Onion, finely chopped
1 large bunch of Parsley, finely chopped
3tbsps Olive Oil
Take a pan which is large enough to contain the mussels and heat on a stove. Pour in the olive oil and then add the chopped onion and sauté lightly until starting to soften. Pour in the cream and when the cream is just starting to boil add in the white wine and the parsley.
Bring to the boil once again and when bubbling vigorously, pour the mussels into the pan. Stir around well to cover with the sauce and then cover the pan. The mussels will cook in the steam from the sauce quite quickly – usually about 3 minutes is all it takes, though you can leave them a little longer if you want to be sure. You can check if they’re done by removing the lid from the pan. Cooked mussels should have opened nicely, exposing the flesh inside. Serve up in a large bowl with some of the sauce, fries and bread, and enjoy. If you find any mussels which haven’t opened, or have only opened a tiny bit then discard these.