How to make it

  • Over a high heat, heat a large frying pan or wok
  • When hot lift off of the heat and add a small amount of oil, allow to heat
  • Add the garlic until browned slightly
  • Pour in a small amount of the wine then add the freshly prepared mussels
  • Cover with a lid or another frying pan upside down
  • When the mussels begin to open add the rest of the wine and the samphire grass, continue to cook for a couple of mins then add the cream
  • When hot remove from the heat and serve in a large bowl squeezing the lemon over just before eating.
  • The mussels should still be plump and not shrivelled up in their shells
  • Discard any mussels that haven't opened in the pan
  • Delicious with fresh bread
  • Prepare your mussels by putting in cold water for a few minutes than pulling out the beards from each one. Try to allow them to open to wash through any silt that may be inside their shells. Never cover or cling film uncooked mussels as they will suffocate and increase the risk of turning bad. Never buy if completely sealed either...

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