Wild Galway Bay Mussels

1 kg mussels
½ onion - fi nely chopped
2 cloves garlic - fi nely chopped
1 bunch parsley - fi nely chopped
1 glass white wine 1 cup cream

Clean and rinse the mussels,
discarding any opened ones. In a large pot gently
sweat off the onions and garlic.
Add the white wine, mussels and cover for a
few minutes till they begin to open.
Remove mussels to a bowl. Put the cream and
parsley to the wine, onions and garlic into the
pot and bring to boil. Return the mussels to the
pot and give it a good shake to incorporate the
cream throughout all the mussels.
Cover for just another couple of minutes.