• 1 kg (2 lb) live mussels
  • 25 g (1 oz) butter
  • 1 onion, chopped
  • 3 garlic cloves, crushed
  • 150 ml (¼ pint) dry white wine
  • 500 g (1 lb) baby potatoes, scrubbed
  • 50 g (2 oz) curly parsley, roughly chopped
  • 150 ml (¼ pint) single cream
  • salt and pepper

Prepare the mussels as described in the first step on page 142. Melt the butter in a large saucepan and gently fry the onion for 5 minutes until softened, adding the garlic for the last couple of minutes. Pour in the wine and bring to the boil. Tip the mussels into the pan, cover and cook, shaking the pan often, for 4–5 minutes until all the shells are open. Lift out with a slotted spoon into a bowl.

Add the potatoes to the cooking juices in the pan, re-cover and cook gently for 15 minutes or until the potatoes are cooked through, adding a little water if the pan runs dry. Meanwhile, remove about two-thirds of the mussels from their shells, discarding any closed shells.

Place the parsley and cream in a food processor and process until the parsley is finely chopped. Pour into the pan. Bring to the boil and boil briefly until the juices have thickened slightly. Return all the mussels to the pan and heat through gently for a couple of minutes. Season with pepper and a little salt and serve in bowls.

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