Moules Mariniere with Cream, Garlic and Parsley

INGREDIENTS:

27532 4lb Live Mussels, cleaned
5754   1 Garlic Clove, finely chopped
10372 2 Shallots, finely chopped
96574 15g Butter
58082 Bay Leaves
31122 100ml Dry White Wine
2203  120ml Double Cream
1365  Parsley Leaves, finely chopped

METHOD:

> Ensure your mussels are thoroughly cleaned
> Soften the garlic and shallots in the butter, with the bouquet garni in a large pan. Add the mussels and wine, turn up the heat, then cover and steam them open in their own juices for 3-4 minutes. Give the pan a good shake every now and then.
> Remove the bouquet garni, add the cream and parsley, then remove from the heat.
> Spoon into 4 large warmed bowls and serve with delicious crusty bread.