Ingredients
- 60g butter
- 1 small onion, peeled and thinly sliced
- 3 cloves garlic, crushed
- Half a lemon
- 1-1.5kg prepared mussels
- 1 small glass white wine
- 250ml double cream
- Ground black pepper
- Handful flat leaf parsley, chopped
- Thick slices of toasted crusty bread
Preparation
- Melt butter in a deep pan over low-medium heat.
- Add onion and garlic and cook until soft but not browned, about 8 minutes.
- Squeeze the juice from half a lemon and add both the juice and the lemon half to the pan.
- Add the mussels and white wine, cover, and steam until most of the mussels open.
- Lower the heat to the lowest setting, pour in the cream, cover, and steam until all mussels are open.
- Sprinkle with chopped parsley.
- Serve with thick slices of toasted crusty bread.
Serves 2