For 4 to 6 people
1 garlic clove, finely chopped
2 shallots, finely chopped
A bouquet garni of parsley, thyme and bay leaves
100ml dry white wine or cider
120ml double cream
Handful of parsley leaves, coarsley chopped
Step 1: Wash the mussels thoroughly under cold water. Throw away any open mussels that do not close when lightly squeezed.
Step 2: Remove any fibres from the tightly closed shells. Also remove barnacles. Once more rinse the mussels to get rid on any small pieces of shells.
Step 3: Soften the garlic and shallots in the butter with the bouquet garni, in a large pan big enough to take all the mussels. The pan should only be half full.
Step 4: Now put in your mussels. Add the wine or cider and turn up the heat. Cover them and steam them open in their own juices for 3-4 minutes. Move the pan around occasionally so they are heated evenly.
Step 5: Remove the bouquet garni, add the cream and chopped parsley and remove from the heat.
Step 6: Spoon into four large warmed bowls and serve with a side of French fries.