Creamed Wild Garlic Mussels

Method

1. Begin by cleaning the mussels.

2. Fill a large bowl with water and add the mussels. Using a small paring knife, remove any barnacles from the shells and the beard of the mussel.

3. The beard is what the mussel uses to attach itself to the surface on which it grows.

4. Mussels should only be cooked when alive so discard any that have cracked shells or do not close when tapped.

5. Rinse the cleaned mussels in a colander and refrigerate until just before cooking.

6. To make the creamed wild garlic, begin by sweating the sliced onion and garlic in the rapeseed oil for five minutes in a medium heavy-based saucepan on a medium-low heat.

7. Bring the heat to medium-high and add 100ml of white wine, bring to the boil and reduce by two-thirds.

8. Next, add the cream; bring to the boil and reduce by half. This will take approximately three minutes.

9. Remove from the heat and add the wild garlic and parsley to the pot. Using a hand blender — purée until amalgamated and vivid green in colour.

10. Taste and season with a little salt and white pepper. Remember mussels are naturally high in salt.

11. To cook the mussels, pre-heat a heavy-based pot on a medium-high heat for three minutes.

12. Drain the mussels well and check again at this stage for any that may have opened as you’ll need to discard these.

13. Add the drained mussels to the pot and immediately add there maining 200ml of white wine. Place a tight-fitting lid on the pot. Give it a little shake and leave to cook covered for three minutes.

14. Remove the lid, all the mussels should be cooked and open at this stage, discard any that haven’t opened.

15. Add the creamed wild garlic and bring the sauce back to the boil. Taste the broth, season, and serve with crusty bread.