|Cauldron of moules anyone?|
Feeds 2. Take approx 1 kilo of mussels and put them in the sink and cover with cold water. Given them a good swirl around, then one by one, pick them up, pull out their beards (the weird stringy bits hanging out) and place in a colander. Discard any that don't close. Rinse the sink out, put the mussels back in and again, cover in cold water to make sure they are nice and clean, no-one likes gritty mussels, make sure you are thorough. Mussels prepared, in a large saucepan, gently soften one finely chopped onion in a bit of butter for a few minutes. Then add two fat sliced garlic cloves and cook until the onion is soft. Throw the mussels in the pan, add a couple of glasses of white wine, season, stir really well and put the lid on. Let this bubble away for about 5 minutes, as soon as the mussels are open they are done, then stir in approx 150ml single cream and a handful of chopped parsley. Discard any that haven't opened. Serve with MacDonald's fries and munch and slurp away to your heart's content.
*Mum, this in no way is meant to put down your amazing Christmas Eve fish pie, we love it.