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Mussels



Serves 2 (maybe 3)

  • 3 tablespoons extra-virgin olive oil

  • 2 shallots finely chopped or 1 large onion finely chopped

  • 4 garlic cloves finely chopped

  • 2 pounds mussels, cleaned and de-bearded

  • 1 cup dry white wine

  • 1/2 cup heavy cream

  • 4 tablespoons butter

  • bunch fresh parsley - chopped

  • salt & freshly ground black pepper to taste

  • lemon wedges for serving

  • 1 warmed baguette for serving

Heat the olive oil in a large pot over medium-high heat, add chopped shallots / onions and garlic and cook until softened. Add the mussels, wine, cream, butter, parsley and season with salt and pepper. Stir, cover the pot and cook until mussels open and are cooked through which is about 10-15 minutes.


Serve mussels and the juices between 2 bowls, garnish with lemon and sprinkle with parsley. Add the warm cut bread on the side, ready to soak up the up all the delicious broth.


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