Mussels are cheep, so so easy to cook and delicious. This is a traditional flavour combination for French inspired mussels.
1 tbsp. extra virgin olive oil
8 eschalots, finely chopped
4 garlic cloves, finely chopped
½ cup (125 ml) dry white wine
½ cup (125 ml) fish stock
2 kg pot ready mussels
50 g unsalted butter
2 tbsp. thickened cream
½ cup roughly chopped flat parsley
Crusty bread to serve
Heat oil in a large pan over medium heat. Add eschalot and cook, stirring for 3-4 minutes until soft. Add garlic and cook for 1 minute or until fragrant.
Add wine and stock, reduce heat to low and simmer for 5 minutes or until reduced slightly. Discard any mussels with broken shells. Add the rest to the pan and cook, covered for 2-3 minutes, shaking the pan and stirring it after 1 minute, removing mussels as they open.
Strain mussels, reserving liquid, then set aside, cover to keep warm. Return liquid to the pan, bring to the boil and cook for 2-3 minutes or until reduced by half.
Reduce heat to low and whisk in butter and cream. Remove from heat, taste and season with salt and pepper.
Either divide mussels among bowls or serve in one large bowl. Pour over the sauce and sprinkle with chopped flat leaf parsley.
Serve with warm crusty bread.