Mussels with cream white wine

20 minutes ■ Serves 4 ■ EASY

mussels 2kg, scrubbed and beards removed (throw away any open ones that don't close after a sharp tap)
shallots 4 small, finely chopped
garlic 2 cloves, crushed
dry white wine 300ml
double cream 150ml
curly parsley a large handful, chopped

■ Put a large pan over a high heat. Leave for a few minutes to heat up then add the mussels, shallot, garlic, wine and some ground black pepper. Cover with a well-fitting lid. Give the pan a good shake, leave for a minute or two then shake again.
■ Once the liquid starts to boil, the mussels should take about 4 minutes to cook. Take off the lid and, if most of the mussels are open, add the cream. Bring to the boil, then give everything a good stir. Using a slotted spoon, scoop out the mussels and put in a large serving bowl (throw away any closed ones). Reduce the sauce for a few minutes then add the parsley. Pour the sauce over the mussels.