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  • 4kg mussels
  • 125g butter
  • 1 cup white wine
  • 1/2 cup cream (optional)
  • 2 cloves garlic
  • 2 shallots
  • parsley
  • pepper


  • Clean mussels under running water.
  • Melt butter in a large saucepan over low heat.
  • Add the garlic and shallots, cook for 5 minutes.
  • Add the mussels and the wine (and cream), cover and increase heat to high.
  • Cook, stirring occasionally, for 5 minutes or until the mussels have just opened.
  • Discard any unopened mussels.
  • Transfer mussels to serving dishes and pour over the liquid.
  • Garnish with the parsley and season with pepper.

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