Mussels in a Creamy Garlic Sauce

This turned out soooooo good a few nights ago that I just had to share it all of you. It's fairly simple and oh so tasty.


What you need:
1 kilo of scrubbed, de-bearded mussels in their shell --I used New Zealand green-lipped
1 small onion, fine chopped
2 cloves of garlic, minced
2 tbsp butter
1 cup of white wine --I used chardonnay
1/2 cup (or so) of water
1/2 cup of cream

What you do:
Put the onion and butter in a wok or a wide frypan. Saute for a few mins and then add the garlic. Cook for a minute or two, while stirring regularly. Add the white wine and the water, bring it up to a simmer and then add the mussels. Put on the lid.

Once the mussels have opened, remove them from the sauce and continue to simmer till the sauce is reduced by half. While the sauce is reducing, remove the steamed mussels from their shells --obviously, discard any that didn't open.

Once the sauce is reduced, put the mussel meat and the cream into the sauce. Cook till it's hot (should only take a minute or two) and then serve it up! I served this over some jasmine rice, but there is a lot that can be done with this for serving so use your imagination.

Oh, keep the shells. They are great for serving seafood type hors-dourves (how the heck is that spelled?) on. And they also make great spoons if you are having a south-pacific style feast.