- 3 cloves crushed garlic
- 1 T olive oil
- 1 cup cream
- 500 g fresh mussels
- ½ cup white wine
- 1/4 cup chopped chives
- Crusty bread
Gently fry cloves crushed garlic in olive oil for 1 minute, or until golden. Add cream and simmer for 5–10 minutes or until infused with the garlic.
In a separate saucepan over a medium to high heat, steam, covered, fresh mussels and white wine for 5 minutes, or until the mussels’ shells have opened.
Discard any unopened mussels and add the cooked mussels to the garlicky cream. Add chopped chives and toss to coat.
Season to taste and serve hot with warm crusty bread.