1½ kg fresh mussels
1 onion
4 cloves of garlic
125g unsalted butter
1½ - 2 cups of white wine
1 large tomato
¾ cup of cream (I used Elmlea single cream)
Parsley & basil
Salt and pepper
Clean the mussels. Throw away any mussels that
remain open.
In a large saucepan fry the butter and onions
until they are soft, add the garlic and fry for a
minute or two. Add the chopped tomato and the
wine, salt and pepper. Simmer for about 5 minutes.
Add the mussels, cover the pan and cook for about
5-8 minutes, shaking the pan and/or stirring so
that the mussels all come into contact with the
liquid.
Remove the mussels with a slotted spoon (throw
away any mussels that remain closed!).
Add the chopped herbs and continue to cook for
about 10 minutes or until the sauce has reduced.Add the cream and
continue to cook for a few minutes.
Plate up some pasta, add the mussels and ladle the
sauce over the pasta and the mussels.
Eat!
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