2kg/4½lb live mussels, scrubbed and beards removed
25g/1oz/2 tbsp butter
1 small onion, finely chopped
1 garlic clove, crushed
125ml/4fl oz/½ cup medium white wine
125ml/4fl oz/½ cup double (heavy) cream
4 tbsp chopped fresh parsley
salt and ground black pepper
1 Discard any mussels that are open or have broken shells. Heat the butter in a large pan and cook the onion and garlic over a medium heat for 10 minutes or until softened.
2 Add the wine to the pan and bring to the boil. Tip in the mussels and reduce the heat. Cover the pan and cook for 5 minutes, shaking the pan occasionally, until all the shells have opened – discard any mussels that fail to open.
3 Remove the mussels with a slotted spoon and put into serving bowls.
4 Add the cream and parsley to the pan, season with salt and pepper and cook for 1–2 minutes.
5 Pour the sauce over the mussels and serve immediately.