Mussels In Wine And Cream

Total Time: 1 hr 10 mins Preparation Time: 45 mins Cook Time: 25 mins

Ingredients

• 1 kg fresh mussels (1 bag would do for 2 hungry people)
• 2 -3 finely chopped shallots
• 1 tablespoon finely chopped parsley
• 1 clove garlic, finely chopped
• 120 ml fresh cream
• 1 bay leaf
• 1 cup dry wine
• 1/2 cup water
• 2 tablespoons olive oil
• 1 tablespoon butter or 1 tablespoon margarine
• ground black pepper

Recipe

• 1 put the olive oil and butter/margarine into a good sized frying pan (with a lid) and then fry, not too quickly, the chopped garlic and shallots.
• 2 when the shallots and garlic are just transparent, (about two minutes), add the water, wine, bay leaf, parsley and mussels.
• 3 add ground pepper to taste and pour cream over the mussels.
• 4 cover pan with lid, over moderate to high heat.
• 5 when liquid starts to steam, keep over the heat, constantly shaking the pan until all (or at least most) of the shells open.
• 6 this will only take three, or four minutes.
• 7 do not overcook and avoid letting the liquid boil.
• 8 you will hear the shells crack open and when most have opened, remove from heat.
• 9 too much cooking will only make them tough.
• 10 serve immediately (only the ones that opened) in bowls with plenty of sauce and crisp fresh bread.