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Ingredients
50g butter
1 small brown onion, peeled and finely chopped
2 garlic cloves, finely chopped
1 bay leaf
1 sprig of thyme
1½kg mussels, washed and de-bearded
150ml dry white wine
200ml thickened cream
Salt and pepper
½ cup chopped parsley leaves
Method
Melt butter in a saucepan, add onion, garlic, bay leaf and thyme. Cook gently until onion is soft, turn up the heat and add mussels and wine. Cover and cook until mussels open. Remove mussels to a bowl. Add cream, bring to boil then simmer for five minutes. Season and return mussels to sauce. Add parsley, toss and serve with grilled bread.
