The Fishmonger at No.4

Clean the mussels by removing any barnacles and their beards, rinse thoroughly with cold water and leave covered in water. Discard any open mussels and any that don’t close if you tap them.

Add butter, chopped shallots and garlic to large lidded pan and cook gently until softened.

Add 500ml of dry white wine to the pan, turn up the heat until boiling.

Drain the mussels, add to the pan and cover with a lid.

The mussels are cooked when they are open, this will take approx. 3 to 4 mins. Stir part way through cooking time.

Remove the mussels from the pan and cover to keep warm.

Reduce the heat to the saucepan and add the cream, season to taste.

Place the mussels in a bowl and cover with the cream sauce and add chopped parsley, serve immediately with warm bread.

(Discard any mussels that have not opened.)