The ingredients are simple: cleaned mussels, shallots and garlic minced, minced parsley, cream with white wine, salt and pepper. However by the time I finished picking, washing, and mincing the parsley, mincing garlic and shallots, and cleaning the mussels, it was well-past 18 minutes. Scrubbing the mussels and pulling off the strands of hairy mussel beard took the longest. Maybe with a kitchen staff it goes a bit more quickly. Anyhow, once the ingredients were cleaned and prepped, it went very quickly.
First you saute the minced items, then add the wine, cream, and seasonings and bring it all to a boil. Pile in the mussels and put on the lid and simmer for 5 to 6 minutes. I used Shaun’s Le Creuset wok. It’s the perfect size for 5 lb. of mussels. Only 2 of the mussels didn’t open. We ate the opened mussels with garlic cheese bread using bread Dave had baked that morning.