Method

1. 1 Use a wide pot or pan with a lid.
2. 2 Begin by checking the mussels. The great folks at Killary Fjord shellfish work very hard and always make sure their Mussels are as clean as they get, but they might miss the odd ones… Using a small sharp knife, remove any of the stringy byssus Remove any broken or open shells but always tap the open mussels before discarding them, if they close they are alive.
3. 3 Warm the pot on a medium heat, add a tiny amount of oil, add the diced shallots and garlic and gently sweat to soften for a few minutes. Add the mussels, pour the Wine or Cider, put the lid on the pot. Close the lid and turn up the heat.
4. 4 after a few minutes, carefully shake the pot to agitate the mussels from top to bottom. The mussels should steam open in 3-5 minutes.
5. 5 Using a colander, strain the cooked mussels over a bowl. Pour the cooking liquor back into the pot and add the cream, cook and reduce for a couple of minutes. Taste and season with black pepper.
6. 6 Share the mussels between individual bowls and poor over the creamy mussel bouillon. Sprinkle with parsley, serve while hot, with some crusty bread to mop up the delicous jus