Mussels Mariniare - cooking recipe

Ingredients

2 tablespoons olive oil
3 garlic cloves, chopped
2 tomatoes, coarsely chopped
100 ml white wine
2 kg black lip mussels, debearded
1/4 cup pouring cream
1/3 cup chopped parsley
fresh ground black pepper

Preparation

Heat oil in a large pan over medium high heat, add garlic and tomatoes and cook, stirring frequently until garlic is fragrant and tomatoes have softened.
Stir in wine and bring to the boil; simmer for 2 minutes before adding mussels to the pan. Cover and cook 5 minutes or until mussels have opened.
Turn off heat and stir in cream, parsley and a twist of pepper.
Spoon into large serving bowls and serve with lots of crusty bread.