Moules with Wild Garlic
Mussels, steamed with white wine, cream, and wild garlic, served with charred bread and garlic butter for serious dipping action. Fresh, simple, and ready in minutes.
Ingredients
- 50g butter
- 1 shallot peeled and diced
- 1 bunch wild garlic
- 2 cloves garlic, peeled and crushed
- 2 k mussels cleaned
- 250ml white wine
- 150ml double cream
- 2 tbs olive oil
- 1 Small bunch of parsley
To serve:
- To serve crusty bread with wild garlic butter
Method
Heat a large casserole dish until hot, add the butter.
When sizzling, add the onions, garlic wild garlic, sweat for a few minutes. Then add the wine cream and black pepper.
Pop the mussels in, and give everything a big stir. and pop on a lid.
Cook for 4 minutes and sprinkle over some chopped parsley.
To char the bread drizzle in olive oil and toast until charred spread with wild garlic butter.
Serve this alongside the mussels.
Ingredients
- 50g butter
- 1 shallot peeled and diced
- 1 bunch wild garlic
- 2 cloves garlic, peeled and crushed
- 2 k mussels cleaned
- 250ml white wine
- 150ml double cream
- 2 tbs olive oil
- 1 Small bunch of parsley
To serve:
- To serve crusty bread with wild garlic butter
Method
Heat a large casserole dish until hot, add the butter.
When sizzling, add the onions, garlic wild garlic, sweat for a few minutes. Then add the wine cream and black pepper.
Pop the mussels in, and give everything a big stir. and pop on a lid.
Cook for 4 minutes and sprinkle over some chopped parsley.
To char the bread drizzle in olive oil and toast until charred spread with wild garlic butter.
Serve this alongside the mussels.
