Mussels in Wine and Cream

Ingredients

• 1 kg fresh mussels (1 bag would do for 2 hungry people)
• 2-3 finely chopped shallots
• 1 tablespoon finely chopped parsley
• 1 clove garlic, finely chopped
• 120 ml fresh cream
• 1 bay leaf
• 1 cup dry white wine
• 1/2 cup water
• 2 tablespoons olive oil
• 1 tablespoon butter or margarine
• ground black pepper

Directions

1. 1

   Put the olive oil and butter/margarine into a good sized frying pan (with a lid) and then fry, not too quickly, the chopped garlic and shallots.

2. 2

   When the shallots and garlic are just transparent, (about two minutes), add the water, wine, bay leaf, parsley and mussels.

3. 3

   Add ground pepper to taste and pour cream over the mussels.

4. 4

   Cover pan with lid, over moderate to high heat.

5. 5

   When liquid starts to steam, keep over the heat, constantly shaking the pan until all (or at least most) of the shells open.

6. 6

   This will only take three, or four minutes.

7. 7

   Do not overcook and avoid letting the liquid boil.

8. 8

   You will hear the shells crack open and when most have opened, remove from heat.

9. 9

   Too much cooking will only make them tough.

10. 10

    Serve immediately (only the ones that opened) in bowls with plenty of sauce and crisp fresh bread.