NZ Mussels steamed in wine and garlic
I used New Zealand frozen mussels
a good dry white. I used an unoaked NZ chardonnay
finely chopped parsley
freshly ground black pepper
Defrost the mussels in the refrigerator 12 hours before cooking time
If using fresh mussels, scrub well, and remove the "beard" if you can.
In a large saucepan, saute the onion and garlic in the butter until translucent
Add the 2 glasses of white wine
Add the mussels and cover to steam for 10 minutes
Remove the mussels and set aside
If using fresh mussels, and they haven't opened., please discard.
Strain the cooking juices into a pan
Bring to a simmer and add the cream and salt, simmer for a few minutes, then add the parsley, salt and pepper
Serve, pouring the sauce over the mussels.