In a large pan, melt the butter. Finely chop the garlic and onion and add to the butter, cooking for 3-4 minutes. Next add the mussels and the white wine. Cover the pan with a lid and cook for 4-5 minutes, stirring occasionally. When the mussels are almost open, add the crème fraiche and chopped parsley. Put the lid back on and cook till all the mussels are open. Serve with some crusty bread to mop up all those delicious juices and enjoy.   Visit Our Shop

  On the Hob Fill a large saucepan with water, and heat to just below simmering. Place the chocolate in a heatproof bowl, such as stainless steel, and place the bowl in the water. Gently and constantly stir the chocolate while keeping the water below simmering. Microwave: Place room temperature chocolate in a microwave-safe bowl. Microwave at medium power. The chocolate won’t completely melt, but it will turn glossy and soft to the touch. Remove from the microwave and stir to finish melting. Microwave 1 ounce of chocolate for about 90 seconds; 6 ounces for about 31/2 minutes, stopping halfway through to stir the chocolate. Since times are approximate, always start with the suggested melting time and repeat in 30-second intervals. Once you’ve melted chocolate, use it immediately. If necessary, you can hold chocolate over a bowl of warm water for a short time.     Visit Our Shop