Freshly steamed mussels with cream, garlic and parsley sauce
Preparation time 10 min — Total time 20 min
Mussels are cheap, sustainable and quick to prepare. An easy one-pot meal ready in 20 minutes!
- 2 kg fresh mussels
- 1 clove garlic finely chopped
- 15 g butter
- A small bunch of fresh parsley
- 100 ml dry white wine
- 120 ml double cream
Sides / Extras
- Crusty bread or fries
- Lemon wedges and fresh parsley
- Wash the mussels under plenty of cold, running water. Discard any open ones that won’t close when lightly squeezed.
- Pull out the tough, fibrous beards protruding from between the tightly closed shells and then knock off any barnacles with a large knife. Give the mussels another quick rinse to remove any little pieces of shell.
- Soften the garlic in the butter with some of the fresh parsley in a large pan big enough to take all the mussels – it should only be half full.
- Add the mussels and wine, turn up the heat, then cover and steam them open in their juices for 3-4 minutes. Give the pan a good shake now and then.
- Add the cream and simmer for a couple of minutes then remove from the heat.
- Ladle into bowls. Add some fresh parsley and a lemon wedge. Serve with crusty bread or fries.