Hebridean Mussels With Garlic and White Wine Sauce
I was shooting for Wild Island Gin last week and did a gorgeous set up al fresco for the shots using this tasty mussel dish. It was so lovely I just had to use the recipe for this week!
The shoot for Wild Island Botanic Gin was to celebrate their recent Gold Award at the International Wine and Spirits Competition. Wild Island Gin comes from the Isle of Colonsay, one of the Hebridean Islands, and this tasty mussel dish captures the coastal wilderness and atmosphere of this spectacular island and it's gin - truely delicious!
Enjoy! Gill X
- 2kg mussels
- 2 garlic cloves, crushed
- 2 shallots, sliced
- 150ml white wine
- 150ml double cream
- 20g butter
- Handful of fresh parsley
- Crusty bread to serve
1. Wash the mussels and clean the beards and discard any that don't close.
2. In a pan, melt the butter and fry the shallots and garlic until the shallots are transparent for a couple of minutes.
3. Add the wine to the pot then quickly add the mussels, turn up the heat and cover with a lid. Let the mussels steam for approximately 3-4 minutes. Shake the pan every now and again.
4. Add the cream and chopped parsley and remove from the heat.
5. Serve with crusty bread.