Serves 2 or 4
- 1kg (2 lb 4 oz) fresh mussels
- 1 tbsp olive oil
- 1 shallot, finely chopped
- 2 cloves of garlic, finely grated
- 75ml (2½ fl oz) dry white wine
- 150ml (5 fl oz) double cream
- Salt and freshly-ground black pepper
- A handful of fresh parsley, chopped
Clean and de-beard the mussels. If any mussels are opened, tap them lightly on a hard surface -- if they don't close, throw them away as they are dead.
Heat the oil in a large AGA pan on the Simmering Plate and add the shallot and garlic and cook for two minutes, stirring occasionally.
Add the wine to the pan and transfer to the Boiling Plate. As soon as the wine comes to the boil, add the mussels and cover. Cook for three minutes, shaking the pan occasionally. Once the mussels are opened, they are done. Fish out any that don’t open up and discard.
Using a slotted spoon, transfer the cooked mussels to warmed serving dishes. Allow the wine to boil hard and whisk in the double cream. Continue to cook until reduced by half. Season lightly with salt and pepper and add the chopped parsley and cook for a further minute before pouring the sauce over the mussels. Serve immediately with plenty of crusty bread.