Mussels Hoegaarden

Ingredients

• 1 kg live mussels
• 1 onion, finely chopped
• 2 tablespoons chopped parsley
• 100 ml double cream
• 100 ml light wheat beer (Hoegaarden)

Directions

1. 1

   Wash the mussels in cold running water.

2. 2

   Pull off any stringy "beards" and throw away any mussels that fail to close after tapping them firmly.

3. 3

   Get out a large, heavy saucepan with a tight fitting lid and place it over a high heat.

4. 4

   Add the mussels, Hoegaarden and onion, then immediately cover with the lid.

5. 5

   Give the pan a shake once in a while to move the mussels around.

6. 6

   As soon as the mussels have all opened, add the cream.

7. 7

   Boil for 30 seconds or so, remove from the heat and add the parsley.

8. 8

   Serve with a crusty bread for mopping up the sauce and a big plate of french fries and mayonnaise!