White wine and cream mussles

Ingredients:

- green mussles (if with shells, make sure beard is scrapped off from shell)

- sotong/ prawns/ scallops (marinated with salt, pepper and abit of olive oil)

- chopped garlic (4-5 bulbs)

- 1 butter

- salt to taste

- black pepper

- brown mushroom (optional)

- white wine (abt 3 rice bowls)

- 200ml (1 small box) cooking cream

Steps:

- melt better on pan/pot

- add garlic. Do not need to wait til garlic turn yellow.

- if using scallop, panfry scallop at the same time. Remove scallops fr pan when it turns abit brown.

- pour in wine and let it boil.

- pour in cream.

- put in green mussles, prawns and scallop. Let it come to boil

- add salt to taste and black pepper.

- thicken with corn starch if required.

- top with chopped cilantro if preferred.

- dish out and serve hot with toasted garloc bread, as sauce on spagetti or just eat as it is! 😊