• 2x dozen mussels
• 1x onion, diced
• 1 tablespoon olive oil
• 500ml vege stock
• 2x large potatoes, diced
• 1 cup cream
• Handful of Parsley, chopped finely
- Steam mussels until open and remove from shell. Chop roughly into chunks.
- Heat fry pan and pour in oil. Add onions and fry until translucent. Add chopped mussels, diced potatoes and vege stock. Bring to boil and simmer for 10 mins.
- Stir in cream and parsley and simmer for a further 3 mins. Season to taste.