Mussel Pan

For the mussel pan, slice and quarter the bread and chop the parsley.

Wash and clean the mussels. In a large pot, bring water, chopped onion and kitchen herbs to a boil. Boil for about 15 minutes.

Pour the mussels into a sieve, collecting the broth. Let the mussels cool a little and remove them from their shells.

Meanwhile, in a large frying pan, heat the oil and sauté the garlic cloves and bread pieces over medium heat, stirring throughout, for 10 to 15 minutes.

Add mussels and parsley (set a small amount of the parsley aside) to the bread-garlic mixture and heat through for a few minutes.

Pour clam broth through a fine sieve, season vigorously with cream and freshly ground pepper, and heat through, sprinkling with parsley. Serve hot with the mussel pan.

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