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1
Heat a pan or wok over medium-low heat. Add a little cooking oil and 50g of unsalted butter. The oil helps prevent the butter from burning.
2
Add the finely chopped onion and two garlic bulbs. Fry over medium-low heat, stirring frequently, until soft and slightly translucent, about 4 to 5 minutes. Avoid burning—you want to extract the fragrance gently.
3
Add 300ml water, 0.5 tsp chicken stock powder, 1 tsp black pepper, and 0.5 tsp salt. Stir gently, cover, and simmer over medium-low heat for about 3 to 5 minutes.
4
Pour in 200ml cooking cream. Turn the heat to medium and bring to a gentle boil. Taste the sauce and add more salt if needed.
5
When the sauce begins to bubble, add 1kg of cleaned and debearded mussels. Cover and cook over medium heat for 4 to 5 minutes (use 7 to 8 minutes if using fresh mussels).
6
Uncover and stir gently. Increase heat to medium-high and simmer for about 1 minute to reduce and concentrate the sauce.
7
Add the chopped spring onions or parsley. Stir gently one final time, then turn off the heat. Serve with crusty bread or over spaghetti.
PrimedTableBETA
