1. Scrub the mussels. Peel and finely chop the garlic. Finely chop the parsley. 2. Heat half the butter with the oil, then add the garlic and mussels. 3. Pour in the wine, season, cover and cook over a high heat until the mussels open. 4. Drain the mussels, keeping the cooking liquid. Remove the mussels from the shells, and discard the shells and any that haven't opened. 5. Heat the remaining butter in a pan, and add the mussel juices and the cream. 6. Cook gently to reduce to a rich, creamy consistency. Then add the mussels and parsley. 7. Cook the pasta in boiling salted water until al dente, then drain and add to the sauce. Toss together over a low heat and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
