Some great rope grown Scottish mussels have appeared at work over the last couple of days and customers have been raving about them so when The Woo met me after I had finished we bought some home. She opted to give me the evening off cooking duties; which is just as well...she's much better with shellfish than I am!
In a large pan she softened an onion and a couple of cloves of garlic (all finely chopped) in a bit of butter. To this was added a lug of wine to loosen it up and then in went the cleaned mussels. Into this, in quick succession, went about 3/4 of a bottle of white wine, a dessert spoonful of vegetable bouillon, a good lug of cream and, to finish it off, a handful of roughly chopped chives. All cooked for literally a couple of minutes before adding the cream and then the chives. You know when it's done when the mussels smile at you with an open-toothed grin!
A gorgeous meal in just a few minutes. We had ours with slabs of rustic brown bread and glasses of white wine. She always makes extra sauce (hence the amount of wine) as the best bit about this dish is the creamy mussel soup that's left in the bowl. Bloody yummy!
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