Mussels in Cream and White Wine Sauce by @recipesformax

If you manage to buy clean and ready to cook mussels this recipe is extremely easy. I hate scratching mussels and as we are in France right now I cannot resist buying local seafood because it is just fantastic.

Ingredients

• 1kg mussels (clean, debearded)
• 150g single cream
• 4 shallots
• 1 fennel (optional)
• 1 bottle of cooking white wine
• 4 garlic cloves
• Parsley
• Black pepper, salt
• Artisan bread to serve

Step by step

• In a large pan heat the olive oil. Dice the shallots, garlic, fennel. Cook them until glassy. (I use fennel when I have left-over trims).
• Pour in the white wine, add the cream and chopped parsley, stir well. Season with black pepper and salt.
• Add the mussels and put a lid on. Steam until all the mussels are open (3-4 min).
• Using a slotted spoon transfer the mussels to a plate, then add the sauce.
• Serve with artisan bread (toasted).

  Your shopping basket

• 1kg fresh mussels – £3.75
• 500g shallots – £1.50
• 1 fennel – £1.00 (optional)
• 300g single cream – £1.00
• 500ml white wine (cooking) – £2.30
• 1 garlic bulb – £1.15
• 25g parsley – £0.82
• Total bucket £10.52 | Cost of ingredients (4 serving) £8.27 | Per serving £2.07