• 3 tablespoons extra virgin olive oil
• 7 Garlic cloves
• 2 cups dry white wine (any of Sauvignon Blanc, Pinot Grigio, Pinot Gris, Pinot Blanc, Sémillon)
• 1/2 cup of heavy cream
• 100gms of butter
• Sea salt


• 1 kg green lipped mussels
• chopped half bunch of fresh parsley
• Sourdough bread for dipping
• 5 Shallots
• **optional** 1 tablespoon of Thai red chilli paste

Instructions:

1. Heat the olive oil in a large pot over medium-high heat and cook shallots and garlic until fragrant
   *add Thai red chilli paste at this time if you like
2. Add mussels, salt, and butter and cook until hot
3. Add parsley and then wine - immediately cover to capture steam
4. Add cream, lower heat and cook until mussels are open
5. Serve in bowel with buttered and toasted Sourdough