Mussels with cream, parsley and spring onions
Imagine a Cornish or Scottish beach holiday, or sitting by a port in Brittany, watching the world go by with a big bowl of steaming mussels drenched in cream and sprinkled with herbs.
Recipe information
Yield
Serves 2-4
Ingredients
Ingredients
To serve
Preparation
Method
Step 1
Put the mussels in the sink with lots of cold, running water, scrub them well and pull away any remaining beards that may still be attached to the shells. Discard any mussels that are cracked or refusing to close.
Step 2
Place the cleaned mussels into a very large saucepan (they will expand on cooking, so make sure they do not fill more than half the pan). Add the wine, a splash of water and the finely chopped spring onions. Place a tight-fitting lid on the top and cook over a high heat for 4-5 minutes, shaking the pan or stirring the contents occasionally to ensure even cooking.
Step 3
Once the mussels have all opened, remove them with a slotted spoon to a large warm serving bowl. Place the pan containing the juices back onto the heat and add the cream, then bring to the boil and cook for 1-2 minutes.
Step 4
Pour this over the mussels – carefully, as there may be a little grit left in the bottom. No matter how thoroughly you may have scrubbed the molluscs, some shells retain sand within.
Step 5
Sprinkle the mussels with parsley and serve immediately with toasted crusty bread to soak up the salty juices.
