3. Add the mussels, and the fresh cream, salt and pepper and cover the pot for a few minutes, until all the mussels are open and cooked. This should take around 6 minutes. 4.

Remove the bouquet garni, add the cream and chopped parsley and remove from the heat. Spoon into four large warmed bowls and serve with lots of crusty bread.

Method 1. Put the shallots, garlic, white wine and fish stock in a large saucepan. Bring to the boil, season with salt and pepper, then add the mussels, cream, if using, and chopped parsley. 2.

Sea salt Low-cal sunflower spray oil 800g mussels 20g butter 1 small onion, sliced thinly 1 clove garlic, thinly sliced 100ml white wine 5-6 sprigs Thyme 50ml cream Handful flat parsley, chopped ...

Glug the cream into the soup and scatter in the parsley, then heat throughand gently simmer for five minutes. Put the mussels back in the pan, shake once more with the lid on, heat for a couple of ...

Boston Bay blue mussels are on offer in two sizes (500 grams and 1kg) with six choices, including Frites house mussels (diced tomato, garlic, onion, light cream and fresh chives) and the popular ...

Then add the wine, the cream and black pepper. Stir this before adding the remaining butter. 2. Pop the mussels in, and give everything a big stir then place a lid on top.

Ingredients 50 g butter, diced, plus extra to serve 2 fresh bay leaves ¼ bunch thyme 2 garlic cloves, finely chopped 2 eschallots, finely chopped 1 kg pot-ready mussels, in the shell 150 ml white ...

Variations: for a richer dish the cooking liquid can be reduced by boiling over a high heat for 10 minutes, then 6 tablespoons of cream and lemon juice to taste stirred in, before pouring over the ...