Раздел: Recipe courtesy Jamie Oliver
Источник: кулинарный блокнот Dascha
3 cloves garlic, finely sliced
2 knobs (tablespoons) butter
1/2 glass (about 3 ounces) Marsala, sherry, or white wine
1/4 pint (140 milliliters) cream
2 1/2 pounds (1.1kilograms) mussels, cleaned and de-bearded
A good handful of parsley, roughly chopped
Salt and freshly ground black pepper
Then add the cream, bring back to the boil, and add all the mussels. Simply boil with a lid on until all the mussels have opened, discard any that remain closed.
To make life easier, you could make the sauce in advance and keep it in the refrigerator until you need to cook the mussels. This is kind of handy if you are having a party as you\'ll have more time to chill out with a drink.
When the mussels are cooked, stir in the parsley and correct the seasoning. Serve in a large bowl with some crusty bread.