| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Chef, On, A, Shoestring |
1 |
servings |
INGREDIENTS
| 4 |
pt |
Mussels |
| 1 |
|
Onion; chopped |
| 1 |
|
Glass white wine |
| 4 |
tb |
Chopped parsley |
| 2 |
tb |
Double cream |
| 2 |
oz |
Unsalted butter |
|
|
Lemon juice |
|
|
Seasoning |
INSTRUCTIONS
Clean the mussels and scrape off any beards with a knife under running cold
water.
Melt half the butter in a hot pan and add half the onion. Fry until soft.
Add the mussels and the glass of wine. Cover and cook on a high heat until
the mussels have opened. Discard any that refuse to open.
Remove the mussels from the pan, leaving the liquor in the pan. Add the
cream and remaining butter to the sauce and stir. Squeeze in the lemon and
add most of the parsley.
Return the mussels to the pan with the remaining parsley and serve.
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