1. Wash the mussels in cold running water. 2. Pull off any stringy "beards" and throw away any mussels that fail to close after tapping them firmly. 3. Get out a large, heavy saucepan with a tight fitting lid and place it over a high heat. 4. Add the mussels, Hoegaarden and onion, then immediately cover with the lid. 5. Give the pan a shake once in a while to move the mussels around. 6. As soon as the mussels have all opened, add the cream. 7. Boil for 30 seconds or so, remove from the heat and add the parsley. 8. Serve with a crusty bread for mopping up the sauce and a big plate of french fries and mayonnaise! ---------------------------------------------------------------------------
Nutrition
Ingredients
