Fresh west coast mussels with a white wine and cream sauce

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BY JASON HENDERSON, HEAD CHEF, KNOCK CASTLE HOTEL & SPA, CRIEFF

Ingredients

450g fresh mussels

2 shallots diced

50g parsley, chopped

250ml double cream

100ml white wine

celery leaves

12 cherry tomatoes halved

25g capers

Method

Heat the white wine in a saucepan. Add the mussels and cover with a lid, When the mussels begin to open (approx two to three minutes) add the cream, shallots, parsley and capers. Roast off the cherry tomatoes in a pre-heated oven at 200c for 10 minutes.

When the cream has reduced slightly, approximately one minute, remove the mussels and serve, garnished with the celery leaves.