- 1 kg Mussels (Scrubbed and be bearded)
- 1 onion
- 2 cloves Garlic
- Knob of butter and splash of olive oil
- 1 Teaspoon Seaspoon Seaweed Boost (two x 2g sachets )
- Glass of White Wine
- Chopped Parsley
- 2 tablespoons Double cream
Wash mussels and discard any that are damaged or open. Finley Chop onion and garlic, sweat in butter and oil slowly in pan for 10 mins, until soft but not coloured. Put in the closed mussels, wine and cook with lid on for 5 mins stirring half way through. Spoon out the mussels into serving dish and add Seaweed , parsley and double cream,bring to the boil and pour over the mussels to serve.
Only eat mussels that have opened during cooking, throw away any that have not opened during cooking.
Serves 2 as main course