Cook Time - 20 minutes
Serves 2 People
1kg Omega Mussels
1 Large Shallot
4 Cloves Garlic
50ml Canola Oil
250ml White Wine
Bunch chopped parsley
Salt and Pepper
1 Fresh French Stick
Remove the mussels from the pouch, reserve the liquid from the bag.
Check the mussels for any beards and remove, if necessary.
Peel the shallot and garlic then finely dice. Finely chop the parsley.
Cut the tomato into quarters and remove the seeds and dice.
Heat a large pot or wok to a medium heat and add the oil and butter. Add the chopped shallot and garlic and a pinch of salt and pepper. Cook until soft, about 3 minutes.
Add the white wine and reduce by half, add the cream and simmer.
Place the mussels into the cream sauce, cook for a couple of minutes to heat the mussels through, add the chopped parsley and mix.
Grab a large bowl and arrange the mussels, pour over the cream sauce and sprinkle around the diced tomato.
Serve with slices of french stick and enjoy!
Recipe created by A Tasty Kitchen