Rope Mussels With white wine cream recipe by Chef Richie Wilson at Sole Restaurant, using the finest of Irish ingredients in a classical dish.
Rope Mussels with White Wine Cream
Servings 4
Ingredients
- 500 g Fresh Rope Mussels
- 100 ml White wine
- 400 ml Cream
- 100 g Chopped shallots
- 2 ea Crushed garlic cloves
- 1 tsp Chopped thyme
- 1 tsp Chopped flat leaf parsley
- 1 ea Bay leaf
- 1 ea Lemon
Instructions
- Begin by heating a pot with a little oil, ad in the shallots, garlic and thyme. Swat this gently for 1 to 2 minutes. Now add the white wine and bay leaf and bring to the boil
- Place all the mussels in the sink under cold running water and give them a good wash around each other trying to remove any beards or gravel or sand that may have gathered on them. Place them in a strainer and strain well until all the water is gone.
- Add the mussels to the pot of boiling white wine and place a tight-fitting lid on. Steam for about 2 minutes before giving the mussels a really good stir before adding the cream then return to the heat for another 2 minutes. By now all the mussels should have opened and are ready to serve.
- Just finish with a little freshly chopped flat leaf parsley and a squeeze of lemon.