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Steamed mussels with cream, parsley and spring onions
Serves 2-4 Starters and mains
Ingredients
- 1kg mussels
- 1 glass white wine
- 1 small bunch spring onions, finely chopped
- 250ml double cream
- 1tbsp chopped parsley
- crusty bread, toasted, to serve
Method
Put the mussels in the sink with lots of cold running water, scrub them well and pull away any remaining beards that may still be attached to the shells. Discard any that may be cracked or refusing to close.
Transfer the cleaned mussels to a very large saucepan (they will expand on cooking, so make sure they do not fill more than half the pan). Add the wine, a splash of water and the spring onions. Put a tight fitting lid on the top and cook over a high heat for 4–5 minutes, shaking the pan or stirring the contents occasionally to allow even cooking.
Once the mussels have all opened, transfer with a slotted spoon to a large warm serving bowl. Place the pan containing the juices back over the heat, add the cream and bring to the boil and cook for 1–2 minutes.
Pour the creamy juices over the mussels carefully, as there may be a little grit left in the bottom, similar to the sediment in the base of a bottle of old red wine (no matter how carefully you may have scrubbed the molluscs, some shells will retain sand in them).
Sprinkle the mussels with parsley, discarding any that haven’t opened, and serve with the toasted bread.
This recipe was taken from the March 2022 issue of Food and Travel. To subscribe, click here.
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