Chef Tinsley’s Braised Conwy Mussels

Chef Tinsley's Braised Conwy Mussels

Preheat a large pan with a tight-fitting lid. Add mussels, shallots, garlic and white wine. Cover and cook until mussels open, shaking pan occasionally. Mussels should open in 2-3 minutes.

As mussels open, use a slotted spoon to remove them from the pan and put them in a large bowl. Reduce the leftover liquid in the pan by half. Then add the heavy cream. Bring the sauce to a boil and add the parsley.

Place the mussels back into the pan and gently reheat, being careful not to overcook them. Season with salt and pepper and serve with crusty bread. - Chef Graham Tinsley, The Castle Hotel in Conwy, Wales