1. Remove beards and scrub mussels under cold running water. 2. Discard any that remain open after handling. 3. Put in a large bowl and refrigerate until needed[best if it is the same day! 4. Heat the oil in a wok, add onion, spring onions and garlic and stirfry gently for a few minutes. 5. Add wine, cream, lots of black pepper and tomatoes. 6. Bring to the boil, add the mussels and cover with a large lid. 7. Shake of stir the mussels around a couple of times until they open[about 5 minutes]. 8. Transfer mussels to a large bowl, leaving the cream sauce in the wok. 9. Boil the sauce with the lid off over a high heat until reduced by half. 10. Add herbs, then pour sauce over the mussels. 11. Serve in shallow soup plates with thick slices of crusty bread to mop up the cream sauce. ---------------------------------------------------------------------------
Nutrition
Ingredients
