Yield: 2 servings
Measure | Ingredient |
---|---|
1 \N | Clove garlic; chopped |
175 millilitres | Apple juice |
1 quart | Cleaned fresh mussels |
\N \N | Salt and Pepper |
1 teaspoon | Cornflour |
150 millilitres | Double; (or single) cream |
\N \N | Half cup fresh; chopped parsley |
Put the garlic, apple juice and cleaned mussels in a pan, and season. Bring to the boil, cover with a lid and simmer for 5 minutes, shaking the pan frequently. The mussels will open when cooked - discard any that do not.
Mix the cornflour into the cream, add to the pan and stir. Bring back to the boil, shake again and cook for 1 minute more. Spoon the mussels and sauce into bowls and sprinkle with the chopped parsley.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.