Heat the oil gently in a thick based saucepan and add the shallots, let them sweat for 3-4 minutes. Add the stock, wine, garlic and Jersey Royals, bring to the boil and simmer gently for 15 minutes or until tender to the knife point. Stir in the mussels, bring to the boil once again and then simmer gently for 3 minutes or so, until the mussels open. Gently stir in the parsley and season to taste, adding the cream just before serving. Notes *Chefs TipAny mussels that do not close when slightly tapped on a work surface should be discarded. NOTES : A delicious hearty supper.The Jersey Royals add to the delicious base of Moules Mariniere.
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