Method
Wash the mussels under lots of cold, flowing water. Discard any open ones that won't close when gently squeezed.
Take out the challenging, " floating " fibrous beards protruding from between your tightly closed shells after which knock-off any barnacles having a large knife. Provide the mussels another quick rinse to get rid of any little bits of covering.
Soften the garlic clove and shallots within the butter using the bouquet garni, inside a large pan large enough to consider all of the mussels - it ought to simply be half full.
Add some mussels and wine or cider, show up heat, then cover and steam them open in their own individual juices for several-4 minutes. Provide the pan a great shake every occasionally.
Take away the bouquet garni, add some cream and chopped parsley and take away in the heat.
Spoon into four large warmed bowls and serve with a lot of crusty bread.
Related Recipes
Beef steak for just one
Linguine with prawns and mussels
By Antonio Carluccio