This is such a SIMPLE MEAL to make!
If they are not ready to cook, prepare your mussels - clean the shells and rip off the black frizzly beard. Tap each shell to check it closes, this means it's still with us and so must be fresh. You'll need half to three quarter of a kilo of mussels per person - depending what else you're having with the meal/how many courses.
Gather together and dice onions/shallots, parsley, garlic.
Chuck the onions and garlic into a big pan/wok with a generous knob of butter
Fry gently, as you gather the next small set of ingredients.
Stage 2: White wine, third to half a bottle,
pile of parsley, and the mussels.
Chuck all into the the pan and heat vigorously.
As soon as the shells pop open, chuck in some cream. You can miss out the cream, it's still fantastic and a lot less deadly!
Heat through for a moment.
Check seasoning - you wont need salt!
Serve with the trimmings: the rest of that bottle of wine, French loaf, napkin, finger bowl, big bowl to chuck your dead shells into,and a fork - unless you really want to eat with a couple of spare muscle shells!
When all the empty shells are in the big bowl,
open the box and
admire the little French tarts,
then share them and do the English thing -
SMOTHER THEM IN CREAM!
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