Smokey creamy mussels recipe

fter fixing mussels in accordance with the traditional time-honoured recipes for umpteen times, there necessarily comes a time when you feel like making your own contribution to the world's seafood cooking wisdom. This recipe is my (very liberal) variation on the traditional Breton way of cooking mussels with cidre and bacon (moules à la bretonne).

Mussels cooked this way are apparently so good that last time my ex simply had to have me cook them in the precious few hours that I spent in Amsterdam between my planes - at midnight! I was surely happy to oblige.

Here how it goes:
Peel and thinly slice half a head of garlic and two onions (or a big handful of shallots instead of the onions).Melt a generous chunk of butter in a mussels pan (like Nigella says, there's no good kitchen without butter).Fry garlic and onions on medium fire until golden brown.Add 2 kg pre-washed and de-bearded mussels and cook stirringly occasionally until all are open. Removing the released juices a couple of times helps to cook the mussels quickly without overcooking. Keep the juices for later!
Remove the mussels.Add a glass of single cream, a glass of dry white wine, the mussel juices and some coarsely ground black pepper. Simmer until the smell of alcohol disappears.
Add a tablespoonful of liquid smoke and the mussels and give it all a nice stir. The advantages of liquid smoke are that it is filtered many times and is supposedly healthier than smoked bacon. This shall make you feel better about all the cream and butter in this recipe!
Serve with oven-baked frites and white wine. The creamy and smoky broth needs to be served in lions head bowls, it somehow tastes better that way!