One of my favorite dishes must be mussels in white wine sauce. The best ones I've had was in Dinard, France. I didn't have the courage to try and make the recipe myself, but after finishing it today, I couldn't believe just how easy it is! I won't even talk about the taste, it is simply divine, I can't stop blaming myself for not trying it sooner. I found the recipe on BBC so I had to wake up at 6 in the morning and buy the freshest mussels in London, at the fish market in Canary Wharf. I can't wait to go again there, treasures for my eyes!
1. Wash the mussels under plenty of cold, running water. Discard any open ones that won't close when lightly squeezed.
2. Pull out the tough, fibrous beards protruding from between the tightly closed shells and then knock off any barnacles with a large knife. Give the mussels another quick rinse to remove any little pieces of shell.
3. Soften the garlic and shallots in the butter with the bouquet garni, in a large pan big enough to take all the mussels - it should only be half full.
4. Add the mussels and wine or cider, turn up the heat, then cover and steam them open in their own juices for 6-8 minutes. Give the pan a good shake every now and then.
5. Remove the bouquet garni, add the cream and chopped parsley and remove from the heat.
6. Spoon into four large warmed bowls and serve with lots of crusty bread.