Moules Mariniere

• 1 Fresh mussels
• 2 garlic cloves
• 1 half an onion
• 1 bunch of chopped parsley
• 1 glass white wine
• 50 100ml single cream or cream lite
• 50 100ml single cream or cream lite
• 1 chopped tomato (optional)
• 1 olive oil
• 1 or 2 rashers smoked bacon, finely chopped

1. Heat a large pan with a dash of olive oil and add the chopped garlic and onion and smoked bacoon (and chopped tomato), the tomato can be substituted for peas and i really just to add a bit of colour.
2. Add the glass of wine to the pan and the mussels.
3. Add half a glass of water also.
4. Add the fresh parsley.
5. Cover the pan and steam on high untill all of the mussel shells are open, which takes about 5 to 10 minutes.
6. Take off the heat and stir in the cream.
7. Serve in a large bowl with crusty bread.
8. Remember to discard any mussels whose shell remains closed!
9. !

mussels, garlic, onion, parsley, glass white wine, cream, cream, tomato, olive oil, rashers smoked bacon

Taken from cookpad.com/us/recipes/335982-moules-mariniere (may not work)