Easy Aussie Mussels With a Creamy Garlic Sauce

Step 1: First up, remove the mussels from their packaging and place in a colander, give them a quick rinse with fresh tap water and leave to drain for 5 minutes.

Step 2: In the meantime, heat the olive oil in a large pot over a medium heat, then chuck in the garlic and sauté for 1-2 minutes and then add in the wine and crème fraiche, and simmer for 5 minutes.

Step 3: Now for the business end, add the mussels and pop on the lid for 5 minutes and then give them a stir and put the lid back on for another 5, or until most of the mussels have opened.

Step 4: At the last minute toss in the parsley and stir through.

Step 5: Serve with warm toasted sourdough and lashings of butter.

Step 6: Note - if you cannot get pot-ready mussels allow extra time to debeard and scrub clean. At this stage I have never cooked with pot-ready mussels and personally feel the cooking times are to long as I have a habit of pulling the mussels out as they open and put into a warmed casserole dish as some will open with a few minutes and if those ones are left in the pot they will become rubbery.