West Coast Mussels
250ml (1 cup)
Salt and Pepper
- In a large pot, sauté the onions and garlic until translucent but not brown.
- Add the mussels to the pot, pour in the wine and cover.
- Give the pot a shake every now and again.
- Cook until the mussels open up, about 10 minutes. Discard any mussels that haven’t opened.
- Add the cream and reduce slightly, about 3 minutes.
- Sprinkle over the tomato and serve with lemon wedges and crusty bread.