Round 2.

Last night was Round 2 of Mussels.

I cooked a Moules Mariniere.

Yummy Yummy I have Mussels in my Tummy

Ingredients:
2 kg Mussels
1 Garlic Clove - finely chopped
2 Shallots - finely chopped
20g Butter
100ml white wine (I used more)
200ml double cream (I used 300 - oops)

You are meant to pull out the beards before cooking, but I have no patience for that nonsense when it is just S and I eating.

In a large pot, soften the garlic and shallots in the butter.
Add mussels and wine, turn up heat, cover and steam untill they open (approx 5 mins).

Add cream and remove from heat.

Shake pot around.

Serve and Voila!