Connemara mussels in white wine and cream

Preparation time  :15 mins
Cooking time :15 mins  
588cals/35.5g
21.4g satured fat
2.0g salkt per serving

you will need
- 1 kg connemara fresh rope grown mussels
- 25g Butter
- 1 Large chopped onion,finely chopped
- 4 Gloves garlic,chopped
- 300ml dry white wine
- 1/2 x 200 ml tub crème fraiche
- 20 g pack Flat-leaf parsley,finely chopped

1.
Scrub the mussels well in  cold water,removing any beards.
Discard any damaged shells or open shells that not close when tapped sharply with a knife.Drain in a colander

2.
Melt the butter in a large,heavy-based saucepan with a thigh-fitting lid.Add the onion and sautè gently,uncovered for about 5 minutes until lightly browned.Stir in the garlic and fry for 1 minute.Pour in the wine and bring the boil.

3.
Tip the mussels into the pan and cover.Cook for about 3-5 minutes,shaking the pan a couple of times until all shells are open
(discard any that remain closed).Using a large slotted spoon,remove the mussels and divide between two bowls.Cover
and keep warm.

4.

Add the crème fraiche and a little pepper to the pan and return to the boil.
Stir in the parsley and boil rapidly for 4-5 minutes to reduce the liquid slightly.
pour over the mussels and serve immediatly,with warm,crusty bread to mopup the juices