With restaurants shut, tons of mussels are being dumped and wasted. So in an effort to support the fishing industry and teach us another restaurant dish at home, James serves up a classic moules mariniére using Gary's West Country Mussels from Flying Fish Seafoods.
1 onion, peeled and diced
3 cloves garlic, peeled and chopped
2 bay leaves
100ml white wine
2 kg mussels, cleaned - discard any with broken shells
100ml double cream
1 small bunch parsley, chopped
Salt and freshly ground black pepper
*You can serve this in a hollowed out cob loaf.
Heat the butter in a large pan. Once foaming, add the onion, garlic and bay leaves and cook for a minute.
Add the wine and mussels then cover with a lid and cook for 3 - 4 minutes, or until all the mussels are open (discard any which do not open)
Stir in the cream, sprinkle over the parsley and season
Serve straight from the pan, or spoon the mussels and sauce into the loaf