Ingredient:
150 ml (1/4 pint) dry white wine
1 shallot, finely chopped
1 garlic clove, crushed
3 kg (6 lb) large mussels, cleaned
300 ml (1/2 pint) single cream
3 tbsp chopped parsley
Salt and black pepper
30 g (1 oz) fresh white breadcrumbs
30 g (1 oz) butter, melted
Method:
Pour the wine into a large saucepan, add the chopped shallot and crushed garlic, and bring to a boil. Simmer for 2 minutes.
Add the mussels, cover tightly, and return to a boil. Cook, shaking the pan frequently, for 5-6 minutes until the mussels open.
Using slotted spoon, transfer the mussels to a large bowl. Discard any that have not opened; do not try to force them open.
Strain the cooking liquid into a saucepan, bring to a boil, and simmer until reduced to about 3 tbsp. add the cream and heat through. Stir in half of parsley, and season with salt and pepper.
Remove the top shell of each mussel and discard. Arrange the mussels, in their bottom shells, on a large flameproof serving dish.
Spoon the sauce over the mussels, and sprinkle with the breadcrumbs and melted butter. Cook under a hot grill, 10cm (4 in) from the heat, for 3-5 minutes until golden. Garnish with the remaining parsley and serve at once.
150 ml (1/4 pint) dry white wine
1 shallot, finely chopped
1 garlic clove, crushed
3 kg (6 lb) large mussels, cleaned
300 ml (1/2 pint) single cream
3 tbsp chopped parsley
Salt and black pepper
30 g (1 oz) fresh white breadcrumbs
30 g (1 oz) butter, melted
Method:
Pour the wine into a large saucepan, add the chopped shallot and crushed garlic, and bring to a boil. Simmer for 2 minutes.
Add the mussels, cover tightly, and return to a boil. Cook, shaking the pan frequently, for 5-6 minutes until the mussels open.
Using slotted spoon, transfer the mussels to a large bowl. Discard any that have not opened; do not try to force them open.
Strain the cooking liquid into a saucepan, bring to a boil, and simmer until reduced to about 3 tbsp. add the cream and heat through. Stir in half of parsley, and season with salt and pepper.
Remove the top shell of each mussel and discard. Arrange the mussels, in their bottom shells, on a large flameproof serving dish.
Spoon the sauce over the mussels, and sprinkle with the breadcrumbs and melted butter. Cook under a hot grill, 10cm (4 in) from the heat, for 3-5 minutes until golden. Garnish with the remaining parsley and serve at once.
