Black Mussels & garlic, white wine & cream

Serves 2

You need:

30	Fresh black mussles, beards removed.
1	Clove garlic, finely chopped.
	Half small onion, finely chopped.
	Quarter cup white wine.
1	tsp butter.
	Half cup cream.
	Small bunch parsley, rough chopped.
1	Tomato, de-seeded and finely chopped.
	Juice of half a lemon.
	Salt & pepper.
2	Lemon wedges.
2	Slices of baghette bread.

Method:

Heat a heavy based saucepan on high until very hot. Drop in garlice, butter and onions. Stir them often until the mixture becomes translucent. Add mussels and stir gently. Pour in white wine and cover IMMEDIATELY to steam. Leave lid in place for 2 - 3 minutes to allow mussels to steam open. (Don't overcook) Remove mussels and arrange in large bowls. (Reject any unopened mussels.) To the sauce, add cream, seasoning and lemon juice. Stir and allow to reduce until slightly thicker, remaining on a high heat.
Remove saucepan and throw in chopped parsley & diced tomato, stirring through. Before serving, drizzle bread with a little olive oil and quickly grill both sides.

Serving Suggestion: Pour sauce over mussles, top with slice of bread and a lemon wedge.