Method: To make the cream sauce, add the onion, garlic, olive oil and butter to a small saucepan and gently fry over a low heat, until the garlic is slightly coloured and softened. Add the cream and simmer gently. Add the mussels and white wine to a large saucepan, cover with a lid and cook for 5-10 minutes over a medium to high heat, until all the shells have opened. Discard any mussels with closed shells. Serve the mussels in a large bowl and dress with the garlic cream. Let everyone help themselves and mop up the flavours with the fresh bread. Alternatively, serve the mussels and garlic cream tossed through 500g of cooked linguine, with bread on the side if you want to bulk it up. You could also serve the mussels in a Thai green curry sauce instead of garlic cream.
Recipe by Hannah Lewry, courtesy of City Press iMagazine.