Scottish Mussels with Garlic Cream and Parsley

by Neil Forbes

Here’s another great offering from our friend Neil Forbes. Graham’s double cream will give your sauce extra richness and indulgence, we can’t think of a better meal for a quiet night in with family or friends!

Prep time

5 minutes

Cook time

5 minutes

Difficulty

Easy

Servings

Instructions:

Step 1

Put a thick-bottomed pan on to heat.

Step 2

Ensure the mussels’ beards have been removed and have been rinsed.

Step 3

Throw the mussels into the hot pan and add the white wine, shallot and garlic. Put a lid on and cook on full power and steam for 4-5 mins.

Step 4

Add the cream, lemon, and finely chopped parsley. Add salt and pepper to taste.

Step 5

Ensure all the mussels are open and covered with the sauce.

Step 6

Serve immediately, with lemon in hot bowls.

Ingredients:

1kg cleaned mussels
200ml Graham’s double cream
1 shallot, finely chopped
1 glass of good white wine
2 cloves of garlic, finely chopped
1 bunch of flat parsley
1 lemon
Salt and pepper

Scottish Mussels with Garlic Cream and Parsley