okay guys it's Paul here from the hooking the cook I'm gonna show you a simple way to cook up these beautiful black mussels here's one of my favorite little ways and step mussels in white wine and garlic and cream sauce okay the most effective way to cook up the muscles is to get a thin base pan like this one like this walk now that's a good little walk to it's a flat base walk which is nice and safe and stable the reason why we need the pan to be nice and hot is so that we can create some steam to steam these mussels open first thing I'm gonna do is put in some a little bit of olive oil okay now in goes the mussels make sure you drain the mussels there's no water there okay now what we're gonna do is create some steam so I'm just gonna pop a lid on top of there just cook that for a few minutes and now I'm gonna throw a little bit of white wine in there what I really get the heat happening there because of the heat actually comes it sucked out of the pan when the mussel hits the pan so there's a little bit more hate starting to hear it sizzle take my lid off in be liberal with the white wine don't you get abused in the white one right in there okay these muscles should have started popping open here there we go they're starting to pop open fantastic now what I want to do is get some flavor into there so I'm gonna throw some garlic straight in here a whole heap of garlic and it's real my sweet onions in as well and what we're going to do is just sort of theme these and smooth is not for too long otherwise they become tough so we have to work fairly quickly back up again bring that to the boil again okay what I'm gonna do now is to stop these muscles from overcooking throw them straight into here and remove the muscle liquor back up again now the muscle liquor make sure we get it all out now it's good to taste the muscle liquor when it's at this stage just to make sure it's not too salty but an appetite for that that's beautiful you don't need to add any salt to this recipe the reason is is because the muscles of a natural salt that they give off yeah it's fantastic so beautiful garlic flavors in there but sometimes it can be a little bit too salty if it is too salty what you do is you take some of the liquor out before we add the cream and then we can always keep adding some back until we get the right flavor but that really is good at the moment so we with my cream will cool down and then we're gonna bring it back to the boil again and we're gonna reduce that down okay as you can see around here again these little micro bubbles happening here so that's ready now and it's starting to thicken on the edges it's time now to put our mussels back in there too muscles go in hopefully not open it all over myself just to cover the muscles to coat them in with some parsley playing it parsley and some basil leaves okay I don't really like to chop my buzzer leaves up too much because they tend to bruising and you lose the flavor so I like to leave them in top it's gonna turn my heat off and no messing around beautiful bowl of mussels I know what this dish needs now is some beautiful char grilled bread beautiful black mussels simply dumped with garlic white wine sauce absolutely to die for look come and see