Black Forest Mussels with Mushrooms and Brandy

30gr butter

½ onion, finely chopped

150gr finely sliced black forest mushrooms or field mushrooms

1 clove garlic, chopped

1kg black mussels, cleaned

100ml white wine

30ml brandy

2 tbsp. thickened or double cream

Salt and pepper to taste

• Place butter, onions, mushrooms and garlic in a pot and cook over high heat for 5 minutes.

• Add mussels, white wine and seasoning.

• Cook mussels until all mussels have opened, stirring frequently,

• Add cream and stir for 30 seconds.

• Add brandy and cook for another 1 minute.

• Serve garnished with fresh parsley.

• Serves 4.