One too many mornings

Cheap, and delicious mussels are the ultimate fast food. This traditional way of serving them is a must to impress. Made it the first time at the weekend, before the Ireland - Scotland rugby match.

Serves 4

Ingredients

• 4lbs of fresh mussels
• 4fl oz double cream
• 3 tbps fresh chopped parsley
• 1 onion, chopped
• 1 cloves garlic, crushed
• 2oz butter
• 1/4 pint dry white wine

1. Wash the mussels in cold water, discarding any open opens that don’t close when lightly squeezed
2. Pull out the fibrous beards and knock off any barnacles with a large knife, rinse to get rid of any bits of shell
3. In a large pot fry the onion and garlic along with the parsley stalks in the butter till soft
4. Add the wine and mussels and cover with a tight fitting lid, allow to steam for 3-4 minutes.
5. Add the cream and remove from the heat, spoon into 4 large bowls and serve with crusty bread