Rinse the mussels under cold water and gently slide a knife under the mussel meat to remove the mussels from their shells. Pat dry the mussels with kitchen paper and set aside.
Heat up a large frying pan. Add the oil, carrots, garlic, shallots and bacon and braise for 2-3 minutes. Deglaze with wine and bring to the boil. Reduce the heat to and simmer for 3-4 minutes. Dissolve the starch into the cream and add to the pan. Bring to boil, add the mussels and heat for 1-2 minutes until the mussels are hot. Sprinkle with herbs all over and serve immediately.
Purchase your ingredients...
Pre-sliced & easy to cook2 SERVINGSfrom £5.00
Rate this recipe
Your comment or suggestion
Comments on this recipe
No comments yet