Difficulty Factor: Moderate but easy if you pay attention!
Cooking Time: 20 Minutes
1 kg Fresh Mussels - washed and cleaned ( discard any dead / open Mussels)
4 cloves Garlic - peel and chop
1 Onion - peel and dice
1/2 bunch Parsley
2 glass White Wine ( + one extra (bottle that is)for the Chef )
200ml Double Cream
50 GMs Butter
2 tbs. Olive oil
1 Lemon - squeezed
Warm the Olive Oil in a large sauce pan and add the Onion, Garlic and 1/2 the butter. Add the Mussels and stir for 1 minute, add the Wine, Lemon juice & Parsley and cover the pan with a tight fitting lid shake the pan gently so that the Mussels get a even spread of heat they should only take around 2 minutes to open their shells and by then they will be virtually cooked. Remove the Mussels from the pan and into a colander keeping ALL the juice for the sauce.
Return the cooking juice back to the pan and simmer gently until reduced by half add the Cream. Simmer the cream until it reaches sauce consistency while waiting for the sauce to reduce discard the half of the shell the mussle is not attached to, add any more juice to the sauce that has come out of the mussel's and whisk in the other half of the butter.
Season with Sea Salt and Mill Pepper and taste the sauce for seasoning, drop the Mussels back into the sauce and gently warm through for 1 minute.
Serve with warm crusty French bread and a crisp salad, dip the bread in the bottom of the bowl so as not to waste any of the yummy sauce.