Creamy White Wine Mussels

Serves: 2
Easy
Time: 20 minutes

INGREDIENTS:

50g butter
2 garlic cloves, crushed
1 bay leaf
2 shallots, finely diced
600g mussels
500g clams 
250ml sauvignon blanc
¼ cup chopped dill
½ cup sour cream 
4 slices ciabatta, grilled

METHOD:

1. Melt the butter in a large pot over a medium heat and add the garlic, bay leaf and shallots. Cook until the shallots have softened. Add the mussels and clams, and pour in the wine. Place a lid on the pot and cook for 3 minutes, allowing the shells to open (but don't worry if some don't).

2. Stir in the dill and sour cream. Divide between two bowls and serve with the grilled ciabatta to soak up the sauce.
   

Only ever season mussels with pepper—they’re salty enough. Discard any raw mussels or clams that are open (or don't close when touched)—it means they’re dead and could potentially make you quite sick. If your shellfish hasn't been cleaned, pull off any hairy 'beards' poking out of the shells, and scrub off any barnacles using a clean scourer.