Australian Blue Mussels Marinière

Method

1. 1

   Scrub mussels. Remove beards. Discard any that won't close when tapped.

2. 2

   In a large heavy pot, heat olive oil. Sweat shallot and garlic 2 min without colouring.

3. 3

   Add wine. Bring to a rapid boil.

4. 4

   Add mussels. Cover and cook 3–4 min, shaking the pot once, until shells open.

5. 5

   Discard any mussels that remain closed. Off heat, swirl in cream, butter, and parsley.

6. 6

   Tip into a warm bowl. Serve immediately with bread for the broth.