|Fresh mussels||1 Pint|
|Shallot||1 , finely chopped|
|Garlic||1⁄2 Clove (2.5 gm), skinned and crushed|
|Dry white wine||5 Tablespoon|
|Double cream||3 Tablespoon|
|Chopped fresh parsley||1 Tablespoon|
1) In the cleaned sink, place the mussel, and scrub using a hard brush in several changes of cold water until they are clean.
2) Using a sharp paring knife, remove any barnacles.
3) Using kitchen scissors, cut off the beards or tufts of hair which may protrude from the shell.
4) In a bowl of cold water, soak the mussels for 20 minutes, and discard any that are not tightly closed or do not close on giving a sharp tap.
5) In a saucepan, melt the butter and saute in the shallot until lightly coloured.
6) Stir in the mussels, garlic, wine, season with salt and plenty of pepper.
7) Put the lid on, and allow to boil and cook for 3-5 minutes until the mussels open, shaking the pan frequently.
8) In a small saucepan, stream off the cooking juices and stir in the cream.
9) Let the cream mixture boil rapidly until slightly thickened, and add in the parsley.
10) Spoon the mussels in a soup bowl, discarding any that have not opened.
11) Spoon the sauce over the mussels and serve immediately.
12) Serve hot with freshly sliced breads to dip in sauce.
While cleaning, any mussel that remains open is not alive and should not be cooked.
After cooking the mussels that remain closed has to be discarded.
You can also use mussels pot to cook and serve in the same.