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Mussels Carbonara
1¾ Kg Mussels 1 Clove of Garlic Finely chopped or crushed 2 Shallots or ½ an Onion Finely Chopped 15g Butter 2 Bay Leaves Sprig of Thyme 100ml White Wine 130ml Double Cream 100g Smoked Bacon 80g Parmesan Shavings ¼ Bunch of Parsley Chopped
Method; Clean the mussels under running cold water, pull off the beards, knock off the barnacles with the back of a knife, if they don't close when tapped, discard. Saute the bacon, shallots & garlic gently in the butter When soft, turn up the heat add the mussels, thyme, bay leaves & wine then cover After 4 or 5 minutes the mussels should be fully open, add the cream & parmesan bring to the boil, take off the heat, add the parsley, check the seasoning, it may need a little pepper, then serve immediately
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