Braised Conway Mussels
Serves: 4Hands-on: 30 minutesTotal: 30 minutesDifficulty: Medium
- 4½ lbs. mussels
- 2 large shallots
- 1 clove garlic
- ½ cup dry white wine
- 1 cup heavy cream (or double cream, if available)
- 2 Tbsp. chopped fresh parsley
- Freshly ground black pepper
- Clean the mussels by removing all the barnacles and the beards from the outside of the shells in plenty of cold running water.
- Peel and finely chop the shallots and garlic.
- Heat a heavy-bottomed saucepan that has a tight-fitting lid. Add the mussels, shallots, garlic, and white wine to the pan, cover with the lid, and cook until the mussels open (this should take only 2 to 3 minutes). When the mussels are open, remove from the pan with a slotted spoon.
- Simmer the cooking liquid over medium heat until it is reduced by half, then add the double cream. Bring the sauce to a boil and add the parsley.
- Return the mussels to the pan with the sauce to reheat. Season with freshly ground black pepper and serve.