French style fresh mussels in a white wine sauce.
Ingredients
- 1kg fresh mussels
- Small onion finely chpped
- 3 cloves of garlic
- Glass of dry white wine (Chenin Blanc is good)
- 400ml of fresh cream
- Herb butter + some more butter
- Herbes de Provence
- Coriander leaf
- Ground black pepper and rock salt
Method
- Take a large heavy bottomed pan and saute the chopped onion in the butter in a over low heat. (Don't burn the butter!)
- Add the crushed and finely chopped garlic and herbs to the pan and simmer for a few minutes.
- Add ground black pepper and salt to taste.
- Now chuck the rinsed mussels into the pan and pour the glass of wine over the mussels.
- Place tight fitting lid to the pan and allow to simmer until all the mussels are open, stirring occasionally. This should only take 2 to 3 minutes.
- Once the mussels look ready stir in the fresh cream and bring back to a simmer
