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Ingredients

1 kg mussels
2 shallots
Roughly chopped parsley
200ml Muscadet
Salt & pepper
100ml double cream

Method

Clean the mussels and put them in a large container with diced shallots, Muscadet (or other dry white wine), salt and ground pepper.

Leave them cooking for about six minutes, or until the muscles have opened.

Stir in the double cream and leave to cool for two minutes.

Add the parsley and served in a heated bowl.

Credit

Brought to you by Le Garrick’s head chef Henri Ahoune, also known as “Rocco”