Photography – Tracie Heasman

Serves 2, GF (without the bread)

1kg fresh mussels, cleaned and de-bearded
knob of butter
½ onion, chopped
3 cloves garlic, crushed
1 cup dry white wine
¼ cup cream
flat leaf parsley, roughly chopped

Over a medium heat the butter in a large pot. Add the onion and garlic and cook for 1-2 minutes.
Add the parsley, wine and cream and bring to a simmer for 3–4 minutes. Increase the heat, add the mussels and cover with a tight fitting lid. Cook for 3 minutes, shaking the pot every now and again.
Take the lid off and start to remove the mussels that have opened. Continue to cook the unopened ones for another 2 minutes or so but if they don’t open after this time remove these and discard them. Boil the mussel flavoured broth for another 2 minutes, season to taste and add some extra chopped flat leaf parsley before pouring over the cooked mussels.
Serve immediately with some thick slices of bread (Volare of course!).

Mussels 2


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