Recipes

Serving: 2 persons

Prep Time: 10 mins

Cooking Time: 15 mins

Ingredients

• 1 tablespoon of Olive Oil
• 2 cloves of garlic crushed
• 200ml of dry whine. Such as Sauvignon Blanc
• 1kg of fresh mussels
• 250ml of cream
• 1 tablespoon chopped fresh parsley

Instructions

1. In a "Mussel Pot", add olive oil and garlic. Cook for about 3 minutes.
2. Keep stirring to prevent the garlic going brown.
3. Add the white wine and then the mussels. Put the lid on the pot and steam for about 3 minutes until the shells are open.
4. Scoop the mussels out of the pot with a slotted spoon and set aside.
5. Add the cream to the pot liquid and allow this to bubble over low heat until the sauce has reduced slightly, and the cream starts to thicken.
6. Add half the parsley and then add the cooked mussels back in and toss around to reheat for 2 minutes.
7. Sprinkle over the remaining parsley immediately and serve with a glass of Mussel Pot Sauvignon Blanc.