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How to make

Scottish Mussels with Garlic Cream and Parsley

Recipe by: 

Neil Forbes

Here's another great offering from our friend Neil Forbes. Graham's double cream will give your sauce extra richness and indulgence, we can't think of a better meal for a quiet night in with family or friends!
Prep time
5 minutes
Cook time
5 minutes


  • 1kg cleaned mussels
  • 200ml Graham's double cream
  • 1 shallot, finely chopped
  • 1 glass of good white wine
  • 2 cloves of garlic, finely chopped
  • 1 bunch of flat parsley
  • 1 lemon
  • Salt and pepper

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Step 1

Put a thick-bottomed pan on to heat.

Step 2

Ensure the mussels' beards have been removed and have been rinsed.

Step 3

Throw the mussels into the hot pan and add the white wine, shallot and garlic. Put a lid on and cook on full power and steam for 4-5 mins.

Step 4

Add the cream, lemon, and finely chopped parsley. Add salt and pepper to taste.

Step 5

Ensure all the mussels are open and covered with the sauce.

Step 6

Serve immediately, with lemon in hot bowls.

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