Ingredients
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2 kg black mussels
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1 tablespoon olive oil
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1 onion, peeled and finely chopped
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4 cloves garlic, peeled and chopped
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750 ml dry white wine
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250 ml cream
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black pepper, freshly ground
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2 medium tomatoes, diced
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1/4 cup fresh herb, coarsely chopped (eg parsley with marjoram or thyme and basil or dill)
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1/2 bunch spring onion, white potion only,chopped
Instructions
- Remove beards and scrub mussels under cold running water.
- Discard any that remain open after handling.
- Put in a large bowl and refrigerate until needed[best if it is the same day!
- Heat the oil in a wok, add onion, spring onions and garlic and stirfry gently for a few minutes.
- Add wine, cream, lots of black pepper and tomatoes.
- Bring to the boil, add the mussels and cover with a large lid.
- Shake of stir the mussels around a couple of times until they open[about 5 minutes].
- Transfer mussels to a large bowl, leaving the cream sauce in the wok.
- Boil the sauce with the lid off over a high heat until reduced by half.
- Add herbs, then pour sauce over the mussels.
- Serve in shallow soup plates with thick slices of crusty bread to mop up the cream sauce.