Moules Marinière

• 2.5 kilos mussels in shell
• 1 medium onion, chopped
• 1 large clove garlic
• 1 glass dry white wine
• Fresh ground pepper to taste
• 1/4 pt cream
• 1 large lemon, sliced
• 25gm chopped fresh parsley

Scrub mussels and wash thoroughly in lukewarm water. Cook the onion and garlic in a little oil until soft. Add the wine and mussels, cover and shake occasionally until the mussels are open. Add pepper, then the cream. Bring to the boil, shaking again, and transfer to a serving bowl. Add lemon slices; sprinkle with parsley and serve immediately.

DISCARD ANY MUSSELS THAT DID NOT OPEN.

Serves 4 to 6.