Mussels in a white wine and cream sauce
Emma Terry 
Mussels have been a constant in our lives. The ones we are used to getting in Maketu are usually about the size of your forearm, but we used regular-sized green-lipped mussels for this particular recipe. Mussels are such a wallet-friendly meat to buy and they are big on flavour. This is a classic way to cook mussels - white wine, a bit of cream and the juices from the shellfish make a delicious sauce. Big bits of crusty bread to mop up the juices are a must.
Ingredients
| 12 | Mussels, green-lipped variety (Main) |
| 1 Tbsp | Butter |
| 7 cloves | Garlic, finely chopped |
| 1 small | Onion, finely diced |
| 1 stalk | Celery, finely diced |
| 1 ½ cups | White wine |
| ¼ cup | Cream |
| ¼ cup | Chopped parsley |
Directions
- Prepare mussels for cooking - scrub them well in a sink to clean. Remove beards from the mussel by pulling firmly and they should come out.
- On a medium heat in a large pan, melt the butter then add the garlic, onions and celery and cook until soft and translucent.
- Add the wine and bring to the boil and reduce by half.
- Add the mussels and the cream. Place a lid on the mussels and cook until they open. Discard any that stay shut.
- Garnish with the parsley and serve.
