Summer Garlic Moules

• 500g ready-prepared mussels
• 2 garlic cloves, finely chopped
• 1 banana shallots, finely sliced
• 20g butter, plus 1 Tablespoon olive oil
• 30ml dry white wine (room temperature)
• 100ml double cream
• 30g fresh parsley, chopped
• 1 lemon to garnish

Wash the mussels and discard any that are open. If they are not prepared, remove the beards and barnacles before washing.

Place a Le Creuset 20cm Signature Round Casserole over medium heat and add the butter and olive oil. Add the garlic and shallots and cook with the lid on until soft. Add the mussels and white wine and place the lid back on the casserole.

Cook the mussels for around 5 minutes or until they open – shake the casserole occasionally. Add the cream and parsley and season with ground black pepper.

Spoon into bowls and serve with fresh bread.