a handful of chopped parsley
3 shallots, peeled and finely chopped
1 knob butter
1 bouquet garni of bay leaf, thyme and sage
200ml crème fraîche
1 clove garlic, crushed
1.7 kg/4 lb mussels
a handful of frozen peas
Freshly ground black pepper
French bread, to serve
- Soak the mussels in a sink of cold water. Pull off the beards, scrape off any large barnacles and discard any mussels that are damaged or do not close when sharply tapped. Wash them in a second change of water and drain.
- In a large pan melt the butter and fry the garlic and shallots. Add the mussels, Perry, peas and bouquet garni turn up the heat, then cover and steam them open in their own juices for 3-4 minutes. Give the pan a good shake every so often.
- Remove the bouquet garni, add the cream and chopped parsley and remove from the heat.
- Serve in warmed shallow bowls with lots of bread to dip in the delicious creamy juices.