1 garlic clove, ﬁnely chopped
1 shallot, ﬁnely chopped
125ml/4ﬂ oz dry white wine
500g/1lb 2oz fresh mussels, scrubbed and de-bearded
large handful ﬂat-leaf parsley leaves, chopped
splash double cream
Melt the butter in a large pan, add the garlic and shallot, and cook over a medium heat for 5 mins, or until soft and translucent. Pour in the wine and bring to the boil.
Add the mussels, cover with a lid and shake the pan gently. Cook over a high heat for 4-5 mins, just until the mussels have opened. Discard any that are shut.
Strain the mussels over a pan, reserving the cooking liquor. Bring the liquor to the boil and reduce by half. Add the parsley and cream and return to the boil. Taste and season. (You shouldn’t need any salt). Spoon the mussels into large soup plates and pour over the sauce. Serve immediately.