As you may have correctly guessed, this was what we had on Valentine's Day. Mussels had a special place in our hearts (and stomachs) because we had the most amazing mussels in Aux Armes de Bruxelles in our first trip together in Brussels four years ago. Little did I know then how easy it was to cook mussels and how affordable it was to buy fresh mussels in the UK...
Serves 2 (as substantial main course)
Ingredients:
- 1 kg mussels (I got mussels from Morrison's which in my humble opinion has the best fishmonger among supermarkets)
- 2 cloves of garlic
- 3 sticks of celery
- 1 onion
- 60ml wine
- 20g butter
- 60ml double cream
Method:
- Wash the mussles and discard any that are open and won't close when you tap it. Pull out the beards of the mussels and use a knife to knock off the barnacles. Rinse and drain on a colander.
- Finely chop garlic, celery and onion.
- In a large pot, put finely chopped garlic, celery and onion in with butter. Cook until the celery and onion are softened but not coloured.
- Add mussels and white wine and put on the lid. Let them steam for about 3-4 minutes. Give the pan a good shake every now and then.
- Add the cream, remove from the heat and garnish with chopped parsley. Serve with crusty bread.
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