Mussels Carbonara


1¾ Kg MusselsMussels Carbonara

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










Preparation 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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