• 100 ml white wine
• 125 ml cream
• 10 ml Maizena
• 30 ml water
• 2½ ml garlic and herb spice
• salt and black pepper
• 30 ml chopped spring onion
• 900 g mussels in shells
• 1 x 250 ml mussels without shells
• 30 ml chopped parsley (Add just before the mussels are done)

In a saucepan bring all ingredients to the boil.
Add the mussels and simmer until mussels are done. Cooking takes 5 –  7 minutes.
Add the chopped parsley just before the mussels are done.
I used frozen mussels, however canned mussels can be used.

Recipe and photo: Elize de Kock