Mussels in Cream and Parsley:

2 oz butter
2 shallots, finely chopped
2 to 3 cloves garlic, finely chopped
1/2 a bottle of white wine
2 handfuls freshly chopped parsley
2 kg mussels
1/2 kg clams
1/2 pint double cream

In a pot which is on the heat, add the butter and shallots. Stir in the
garlic and then put the lid on the pot and leave. Pour on the wine and
bring to the boil with the lid on. When boiled, add the mussels and clams.
When the mussels and clams are open, remove and keep warm. Discard any
mussels that haven't opened. Strain the juices through a fine sieve into
another saucepan and boil furiously until the liquid has reduced by half.
Pour in the cream and boil for a further five minutes. Finally, fold in
the parsley, stir to combine and season to taste. Pour over the mussels
and serve immediately with some crusty bread.


MacLeod Mushrooms:
http://groups.yahoo.com/group/Mushroom-Recipes/




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