Mussels in cream and parsley

Yield: 1 servings

Measure Ingredient
2 ounces Butter
2 \N Shallots; finely chopped
2 \N Cloves garlic; finely chopped (2
\N \N To 3)
½ \N A bottle of white wine
2 \N Handfuls freshly chopped parsley
2 kilograms Mussels
½ kilograms Clams
½ pint Double cream

BBQIn a pot which is on the heat, add the butter and shallots. Stir in the garlic and then put the lid on the pot and leave. Pour on the wine and bring to the boil with the lid on. When boiled, add the mussels and clams.

When the mussels and clams are open, remove and keep warm. Discard any mussels that haven't opened. Strain the juices through a fine sieve into another saucepan and boil furiously until the liquid has reduced by half.

Pour in the cream and boil for a further five minutes. Finally, fold in the parsley, stir to combine and season to taste. Pour over the mussels and serve immediately with some crusty bread.

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