Organic Irish Mussels with White Wine Cream

INGREDIENTS

• 950g mussels
• 1 garlic clove, finely chopped
• 2 shallots, finely chopped
• 15g butter
• 100ml dry white wine
• 125ml double cream
• Handful of parsley leaves, roughly chopped
• Organic sourdough baguette, to serve
• Bouquet garni - bay leaf
• Bouquet garni - thyme
• Bouquet garni - parsley

METHOD

1. Wash the mussels under plenty of cold, running water. Discard any open ones that won't close when tapped gently on the countertop. Pull out the fibrous beards from between the shells and tap off any large barnacles using the back of a large knife. Give them another rinse under cold running water before cooking.
2. Heat a large saucepan over medium heat. Add the butter to the pan and once it starts to foam add the shallots, garlic and bouquet garni. Cook until softened, about 4 minutes.
3. Turn up the heat and add the wine and reduce by half. Add the cream and allow to bubble for 2 minutes.
4. Add the mussels, then cover with a lid and allow to steam for 3-4 minutes, giving the pan a shake every now and then.
5. Remove the bouquet garni and serve with freshly chopped parsley and plenty of crusty sourdough bread.