Coppers' Mussels

Coppers’ Mussels
This is a really cheap and delicious dinner best eaten with your fingers

Serves 2

Ingredients:

Fresh Mussels. I allow 500g per person for a main course. This is a generous serving
½ bottle good dry white wine.
½ onion finely chopped
1tbsp olive oil
2 cloves garlic finely chopped
1 chilli (optional)
Large handful curly parsley - chopped
250ml double cream

Method:
Clean the mussels thoroughly in cold water. Pull off the beards. This is the hairy looking part poking from the shell. I am very fussy about preparing mussels and I insist on scraping all barnacles etc from the shell. The can be done with a blunt knife. You don’t have to be this fussy but I think the effort is worthwhile for looks and presentation and it helps to keep the broth grit free. Make sure you discard any broken shells.

Heat a large stock pot or very large saucepan. Add the oil. Then add the chopped onion and sauté until soft. Add the garlic and the chilli and fry for a couple of minutes.

Raise the heat to hot and add the mussels. Now add the wine. Put the lid on and allow to steam for about four minutes or until the mussels begin to open. When they just begin to open add the cream and the parsley. Replace the lid and toss the pan to bring the mussels on the bottom to the top and vice versa. Have a peek at them they are ready as soon as the shells open.
**Do Not Overcook**
Serve immediately. Ladle into bowls with some of the broth.

Serve with lots of fresh crusty bread and butter and lots of good dry white wine.

Wine Choice
Rueda, A white Spanish wine from Valladolid region

Note
I always clean mussels ahead of time and then keep them in a bag in the fridge.