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BIG BOWL OF MUSSELS

Classical and simple.

Ingredients
1.5kg fresh mussels (cleaned, no barnacles and remove any beards)
300ml white wine
3 shallots (diced)
200ml double cream, whipped lightly
50g butter
Selection of soft herbs (chervil, chives, parsley etc).

Method:
1. Place the mussels in a large hot pan and add the shallots and white wine.
2. Cover with a lid and cook until the shells open.
3. Finish with double cream, butter and a few fresh herbs. Season to taste.

To Serve:
Pile the mussels into a large bowl and pour over the white wine/cream sauce. Garnish with a handful of fresh herbs.

Drink Suggestion:
Rosé Wine. Cote De Provence Regions. South France.