By Andrew Fairlie
(Serves 4)

4 lb (1.8 kg) fresh mussels in their shells
4 shallots, finely chopped
450 ml (16 fl oz) dry white wine, such as Chardonnay
25 g (1 oz) unsalted butter
Handful of flat parsley, chopped 
Freshly ground black pepper
100 ml (4 fl oz) double cream

Scrub mussels and rinse them with several changes of water. If a mussel is open press it firmly: if it closes it’s good, if not discard it.

In a large pan, combine shallots, wine and butter over a high heat, boil for approximately five minutes, add the mussels, sprinkle generously with freshly ground black pepper (do not use ground pepper), cover with a tight lid and cook till all the mussels are open, approximately five minutes. Do not overcook, and discard any mussels that do not open. Transfer mussels in their shells to four warmed bowls, cover with foil to keep warm.

To finish, strain the cooking liquid through a fine sieve, into a medium-size pan. Be careful not to pour through any grit from the bottom. Bring liquid back to the boil and reduce over a high heat by a third. Add the double cream and bring back to the boil. (At this point you could add a pinch of curry powder or saffron threads, which of course deviates from the classical recipe but is equally delicious.) Pour over mussels and serve.


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