Moules Mariniere

I really love seafood, a lot. In particular, mussels. When I lived in Falmouth local ones from the Helford River were a given on the menu of any self-respecting restaurant. Usually the Helford River is better known for its Oysters (which, you can buy here in London incidentally) but the mussels win it for me every time. Unassuming, and ridiculously affordable at a mere £4 a kilo on Broadway Market (alas, from Wales, not Cornwall) I'm slightly embarrassed that I haven't cooked them before. Still... there's a first time for everything and tonight was such an occasion. No fuss, I went for the classic Moules Mariniere, recipe courtesy of my good friend Sarah, chef at the Seafood Bar in Falmouth.

Moules Mariniere
Melt a healthy knob of butter in a large saucepan and cook a finely chopped onion and garlic for a couple of minutes (I opted for two garlic cloves, but would actually use three next time). Add 1-2 glasses of dry white wine, season and turn up the heat high. Once the pot is sizzling away add the mussels (de-bearded of course: we had 1kg between 2) and put a lid on - they'll need to be steamed about 4-5 minutes, until they have all opened. Once opened, give a good stir, add a healthy amount of chopped parsley and some double cream and allow to thicken. Serve with chunks of fresh bread after a minute or so.