This dish is full of nostalgia for me. I used to have it on holiday in France when I was younger with frites and if it’s on the menu, it’s a no-brainier for me! When I have cook it, I use New Zealand Greenshell mussels as it’s difficult to get a small quantity of live mussels and the Greenshell stay fresher for longer. You can make the sauce beforehand and then add in however many mussels you need per person to heat them up.
I think this recipe is foolproof and doesn’t take long to prepare or cook. It tastes fresh and is one of those dishes that gives you a warm feeling inside when you eat it! I normally serve this as a starter with crusty bread to mop up the juices!
Prep time: 5 minutes
Cooking time :30 minutes
- 1 large white onion finely chopped.
- 3 cloves of garlic crushed.
- 2 lemons (use the zest and juice of both).
- Handful of fresh parsley finely chopped.
- 350ml white wine.
- 350ml single cream.
- Salt and pepper.
- Large knob of butter.
- Add the knob of butter to a large pan. Once it has melted, add the onion and garlic. Sweat on a medium heat for 10 minutes.
- Add the salt and pepper, lemon zest and juice. Sweat for a further 2 minutes.
- Add the wine and cook on a medium heat until it has reduced by half.
- Add the cream and parsley. Stir thoroughly.
- Add the mussels and cook for 5 minutes.
- Serve with crusty bread.