Mussels swimming in a wonky bowl

I must admit the wonky bowls are beginning to drive me nuts. They are just the right size for some garlic cream sauce though.

To make the sauce, slice a garlic clove horizontally. Saute in butter under a medium heat until translucent. Remove garlic. Add a chicken stock cube dissolved in 350ml hot water. Cook for a few minutes then add a tablespoon of creme fraise.

Pour over steamed mussels and eat with a French baguette.