Mussels in a Creamy White Wine and Garlic Sauce

Servings: 4

Ingredients

• 3 1/2 tablespoons butter

• 1 white onion, diced

• 2 garlic gloves, chopped

• 1/2 vegetable bouillon cube

• juice of 1/2 lemon

• 4 1/2 lb of mussels, cleaned

• 1 1/4 cups of white wine

• 3/4 cup of heavy cream

• Small handful of curly parsley, chopped

• Plenty of black pepper

Directions

1. Put a large pot over medium heat and add the butter, onion, and garlic.

2. Fry off for about 10 minutes until everything is soft.

3. Crumble in the vegetable bouillon cube and add the lemon juice.

4. Increase the heat, throw in the mussels and the wine, and put the lid on the pot. The wine will make steam and start to cook the mussels.

5. Once the mussels are nearly all open (two or three minutes, turn the temperature down to low and add the heavy cream, parsley, and black pepper.

6. Slowly bring up the temperature until the sauce starts to bubble -be careful when adding the cream because if it’s too hot it can split.

7. Once the mussels are all open, they are ready – don’t leave them on the heat or they will overcook. Discard any mussel that refuses to open.

8. Serve with bread and a wedge of lemon.