Mussels a La Mode De Cologne

Ingredients

• 2 kg mussels, scrubbed and beards removed
• 1 tablespoon olive oil
• 1 onion, chopped finely
• 3 garlic cloves, crushed
• 200 ml blonde beer
• 1 1/2 vegetable bouillon cubes
• 3 teaspoons a l'ancienne mustard
• 180 ml double cream
• 125 ml light cream (can use all low fat if you wish)
• 2 tablespoons chopped fresh dill
• 2 tablespoons chopped fresh parsley
• salt and pepper (to season)
• 3 teaspoons cornflour, mixed with a little water

Directions

1. 1

   In a large pan bring enough water to the boil for the mussels, add mussels, cover, cook for approx 5 Min's until mussels open, discard any that don't, Drain and set to one side. Clean pan.

2. 2

   Heat oil in same large pan, add onion and garlic, cook until onion softens, add beer, stock, mustard, creams and herbs, stir to combine.

3. 3

   Bring to the boil and lower heat, add cornflour and stir until sauce thickens slightly.

4. 4

   Return mussels to the pan, stir to coat in sauce and cook until heated through.

5. 5

   Serve with hot crusty bread to soak up the sauce.