Moules a la Crème (Mussels in Cream)

1. In a pot sauté in 2 tsp oil 1 large white onion (chopped), 4 cloves of garlic (chopped), 3 thin slivers of ginger and 2 medium tomatoes (diced).
2. Add ½ kilo or a pound of mussels. Stir until all mussels are well coated.
3. Add 5 cups of water and season with salt and pepper. Cover to cook mussels.
4. Once mussels are cooked, discard all unopened shells.
5. Remove the meat from shells and trim off the beards.
6. Strain the stock and transfer to a stock pot. Add 2 tbsp of butter and 2 cups of all-purpose cream.
7. You may or may not chop the mussels and add them to the stock. But for presentation it’s best to keep them whole. Allow to the soup to simmer.
8. Just before serving add a dollop of butter and season to with salt and pepper to taste.

To serve, ladle in the mussels first and then the soup and add chopped spring onions when serving. Best served with a batard or mini-baguettes.