- 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
Put a thick-bottomed pan on to heat.
Ensure the mussels' beards have been removed and have been rinsed.
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.
Add the cream, lemon, and finely chopped parsley. Add salt and pepper to taste.
Ensure all the mussels are open and covered with the sauce.
Serve immediately, with lemon in hot bowls.