Instructions

1. First clean the mussels - rinse them well, then pull out the ‘beards’ and any leftover seaweed. If any mussels are still open, give them a little tap. Discard those that don’t close. Set aside.
2. Squeeze the flesh out of skin of the garlic cloves into a bowl. Mix it with the cream. Set aside.
3. Finely chop the shallots.
4. In a large saucepan, heat the butter and gently soften the shallot. Pour in the wine.
5. Turn up the heat and reduce the sauce by half. Add the garlic cream and stir until smooth.
6. Add the cleaned mussels, put the lid on and simmer for 2-3 minutes, shaking the pan a bit to coat the mussels with the sauce.
7. Take the lid off and look at the shells - if they more than 1 cm wide open, they are done. Discard those that haven't opened properly. Add the dill and lemon juice, then cover the dish with a lid.
8. Serve the mussels warm.