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Give your organic, blue Cornish mussels a good rinse in cold water.
Squeeze each mussel closed and leave on the side for 2 minutes whilst you chop your shallots.
Discard any mussels that have not slightly reopened after 2 mins and those with broken shells. Packs have 10 percent extra mussels in them to allow for a few being discarded.
Cook the butter and chopped shallots in a large pan until softened.
Add white wine and your mussels to the pan making sure to allow your mussels plenty of space to soak up the juices and cook.
Pop the lid on and heat on high for 3 to 4 mins shaking the pan occasionally.
When all the shells have opened they are cooked. Discard any shells that do not open.
Add the cream and chopped parsley, remove from the heat and enjoy!
- 1kg mussels
- 2 long shallots or 1 medium onion
- Large glass of white wine for you another for the dish
- 1 small bunch flat-leaf parsley
- 50g butter, cubed
- Salt and black pepper
Publication Date: January 28, 2015.