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Prepare the mussels by scrubbing well and removing beards. Do this by pulling firmly and they should come out.
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Take your Biroix Dutch oven and place over a medium heat. Add the butter.
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Once melted add the onions and cook until translucent, around 4 minutes.
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Add garlic and cook for another minute, stirring occasionally.
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Add the wine and place a lid on, bring to the boil. Remove the lid and cook until the wine has reduced by about half.
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Add the cream and the mussels.
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Place a lid on and cook until shells open, around 3-4 minutes.
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If any mussels do not open, discard these, do not eat them.
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Scatter over the parsley and serve with chips and garlic aioli.