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  • 2 cloves garlic, finely chopped

  • 4 shallots, finely chopped

  • 400ml/14fl oz dry white wine

  • 3kg/7lb mussels, scrubbed clean

  • 4 tbsp chopped parsley

  • ½ tsp freshly ground black pepper

  • 50g/2oz unsalted butter

  • fresh cream (optional)

  • To Serve

  • fresh bread, sliced

  • olive oil

  • 2 cloves garlic


  • 1.

    In a large saucepan cook the garlic, shallots, black pepper and white wine until boiling.

  • 2.

    Add the mussels, cover and cook over a high heat for about five minutes (shaking the pan intermittently until the mussels open).

  • 3.

    Remove the mussels with a slotted spoon and discard any that have not opened. Leave the cooking juices in the saucepan.

  • 4.

    Return the juices to the boil and add the butter and parsley.

  • 5.

    Boil to emulsify and until the butter has softened.

  • 6.

    Pour over the mussels and serve immediately.

  • 7.

    Cream can be added to the sauce at the last stage for a smoother dish.

  • 8.

    Slice the bread to medium thickness and rub garlic over it. Drizzle with olive oil and lightly toast on both sides.

  • 9.

    To serve, place the mussels and juice in a large bowl and serve with the garlic infused bread.

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