Mussels a La Mode De Cologne

The Flying Chef's Note:

Just another simple yet yummy way to prepare mussels.. I have listed 2 kilos in weight of mussels and this will serve 3-4 depending on whether serving as a main or appetiser and also on appetites. My hubby and I are quite piggy and can almost polish off 2kg by ourselves. I usually serve this for the three of us as a main with some hot crusty bread and it is perfect.

• Total Time: 38 mins
• Prep Time: 20 mins
• Cook Time: 18 mins

Ingredients:

Servings: 3

• 2 kg mussels , scrubbed and beards removed
• 1 tablespoon olive oil
• 1 onion , chopped finely
• 3 garlic cloves , crushed
• 200 ml blonde beer
• 1 ½ vegetable bouillon cubes
• 3 teaspoons a l'ancienne mustard
• 180 ml double cream
• 125 ml light cream (can use all low fat if you wish)
• 2 tablespoons chopped fresh dill
• 2 tablespoons chopped fresh parsley
• salt and pepper (to season)
• 3 teaspoons cornflour , mixed with a little water

Directions:

1. In a large pan bring enough water to the boil for the mussels, add mussels, cover, cook for approx 5 Min's until mussels open, discard any that don't, Drain and set to one side. Clean pan.
2. Heat oil in same large pan, add onion and garlic, cook until onion softens, add beer, stock, mustard, creams and herbs, stir to combine.
3. Bring to the boil and lower heat, add cornflour and stir until sauce thickens slightly.
4. Return mussels to the pan, stir to coat in sauce and cook until heated through.
5. Serve with hot crusty bread to soak up the sauce.