Mussels for 10
|Preparation time:||30 minutes|
|Cooking time:||10 minutes|
This is a delicious recipe and just fantastic served with hunks of crusty bread to mop up the rich soupy sauce. Be warned, though, you will need a VERY large and deep saucepan!
- 10lb mussels
- 3 cloves of garlic
- 5 shallots
- 40g butter
- A bouquet garni or mixture of parsley, thyme and bay leaves tied together
- 250ml white wine
- 280ml double cream
- Chopped parsley
Plunge the mussels in cold water and make sure they are totally clean by pulling off any barnacles and fibrous 'beards' and scrubbing them with a brush. Discard any that float to the surface and tap any that remain open in the water firmly - if they do not shut, discard these too as they are not safe to ea
Finely chop the shallots and garlic and soften in a very large pan with the butter and bouquet garni. Add the mussels and wine. Turn up the heat and cover for 4-5 minutes*. Give the pan a good shake every minute or two.
Once the mussels are open, remove with a slotted spoon and keep warm in a large pre-heated dish. Remove the bouquet garni from the liquid left in the pan, add the cream and parsley and stir well. Take off the heat, pour the gorgeous sauce over the mussels and serve immediately.
IMPORTANT - after cooking, do not eat any mussels that remain shut.
*TOP TIP* If you halve the recipe you will only need to cook for 3-4 minutes as the liquid will come to simmering point much more quickly.