Traditional musdels

• porce: Serves 2

Ingredience

1.8kg mussels

1 knob of unsalted butter

4 garlic cloves, finely chopped

1 onion, finely chopped

1 glass of white wine

3 tbsp double cream

Fresh parsley

Black pepper

To serve:

Crusty bread

Pokyny

1 Before cooking, discard any mussels which do not close tight once given a tap on the counter. Wash and de-beard all the mussels.

2 Melt the butter in a large saucepan over a high heat. Add the garlic and onion and cook for one minute, then add the wine and bring to the boil. Add the mussels, put the lid on the pan and cook for four minutes or until all of the mussels have opened. Stir in the cream and chopped parsley and season with black pepper.

3 Discard any mussels that have not opened in the cooking process. Serve with crusty bread for dipping into the delicious sauce.

Poznámky

This recipe was provided by James Street South, Belfast.