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Categories:Viewed: 66 - Published at: 5 years ago
Ingredients
- 1.8 kg (4lbs) best-quality mussels
- 1 onion, finely chopped
- 2 bay leaves
- 8 sprigs of fresh thyme
- 15 g (0.5oz) unsalted butter
- 100 ml (3.5fl oz) dry white wine
- 2 tablespoons whipping cream
- 25 g (0.9oz) fresh flat-leaf parsley, roughly chopped
Method
- Cleaning the mussels: wash the mussels under cold running water, but dont scrub the shells or the colour will transfer to the juices during cooking, giving them an unappetizing grey appearance.
- If any of the mussels float it means they are not very fresh, so discard them (and ask your fishmonger to credit them).
- Press the shells of any open mussels together with your fingers; if they dont close, discard them.
- Scrape off any barnacles from the mussels with a sharp knife and pull out the beards, then drain well.
- Cooking the onion and herbs: over a medium heat, in a large pan, soften the onion, bay leaves and thyme in the butter for 1 minute.
- Cooking the mussels: add the mussels and white wine, cover the pan tightly with a lid and cook for 4-5 minutes, until the mussels open.
- Finishing the dish: stir in the cream and chopped parsley, then serve in a large dish or 4 soup plates.
- Give finger bowls to your guests and lots of good French bread to mop up the wonderful juices
