Creamy Mussles

SERVES 2

TOTAL JUST 12 MINUTES

Ingredients

Preparation

Check the mussels — if any are open, give them a tap and they should dose; if they don’t, discard them. Peel and finely slice the garlic. Finely chop the chives. Put a large deep pan on a high heat. Pour in 1 tablespoon of olive oil, then add the garlic and most of the chives, followed I minute later by the non alcoholic beer. Bring to a fast boil, and then add the mussels and clotted cream cover and leave for 3 to 4 minutes, shaking the pan occasionally. When all the mussels have opened and are soft and juicy, they’re ready. If any remain closed, discard them.

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