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.
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The banquet roast16-18 SERVINGS£109.00
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