A classic dish that is so simple and quick to prepare. Serve with a good hunk of sourdough to mop up the heavenly juices.
4 Farmdrop products in this recipe
Here's how you do it
Pour the mussels into a sink full of cold running water and throw away any mussel that doesn't close when squeezed, or if they have damaged shells. Pull away the 'beards' from the mussels - the stringy seaweed that can be attached inside the shell.
Heat the butter and olive oil in a large pan and sweat the shallots for a few minutes, until soft.
Add the garlic, cook for a few seconds then turn up the heat and pour in the wine. Allow to bubble for a minute before adding the mussels. Put a lid on the pan and give it a good shake, leave covered for 3-4 minutes, then check - the mussels are cooked when they are all open. Discard any mussels that remain closed.
Stir the cream in to the sauce, sprinkle with the parsley and serve.