1 x 400g Blue Ocean West Coast half shell mussels
375ml dry white wine
1 tbls freshly chopped garlic
250ml fresh cream
Banting “aromat”/Himalayan salt
½ tsp turmeric
Make sure the mussels are defrosted and place them in a strainer to drain them of any excess water. They should also be room temperature before cooking. Put the muscles into a pot. Cover them with the wine. Add the garlic and a little “aromat” or salt seasoning of choice. You can add more later. Stir them gently. Boil the mussels on high for about 15 minutes or until the wine has reduced by half. Turn the heat down to medium and pour in the cream and add the turmeric. Stir gently and every now and then give the pot a little shake. Gently simmer until the sauce begins to thicken.