Garlic & White Wine Mussels Moules Mariniére - live mussels

Method

• In a pot, add the butter and heat (medium setting) until melted. Add the shallots along with the garlic and saute for a few minutes until softened.
• Add the wine, salt, pepper and half the parsley to the pot, stir together and cook for a few minutes until the wine reduces somewhat.
• Add the mussels, cover the pot with a lid and with the heat turned higher, allow to cook for approximately six minutes or until the mussel shells have opened (any longer will result in rubbery mussels).
• If adding the cream, do so at this point and cook for approximately a further minute.
• Remove the mussels from the pot with a spoon.. Don't pour the mussels out as you want to ensure that any sand remains at the bottom of the pot.
• If necessary, sieve the broth further to remove any grit before pouring over the mussels.
• Pour the broth over the mussels and sprinkle the remaining parsley over the mussels and serve immediately.