Prepare mussels by thoroughly scrubbing the shells in cold water and remove any excess bits and pieces that may be stuck to them as well as the “beard”
Combine the contents of the sachet of KNORR Creamy Garlic Sauce with the milk in a jug
Place mussels in a large pot with the white wine. Cover and heat over a medium heat until the shells begin to open (about 5 minutes).
Quickly pour the sauce over the mussels and then add the spring onions . Cover and cook for a further 5 minutes to thicken.
Remove from heat and serve immediately with crusty bread and a good grinding of Robertsons Black Pepper.