When Jon fancies mussels for tea we buy them vacuum packed in a ready-made white wine sauce. There are so few ingredients it is easy to check that there are no naughties in there. Reheat as per packet instructions then pour the pack contents into a pan and add an extra glug of cream. Warm through and serve. But if you would like to start from scratch…
- 500g mussels in shells, debearded and scrubbed
- 2 small onions, finely chopped
- 2 cloves garlic, finely chopped
- 25g butter
- Bunch fresh thyme
- Bay leaf
- Glass dry white wine
- 400ml double cream
- 4 tablespoons chopped parsley
- Wash the mussels under cold, running water. Discard any open ones that won’t close when lightly squeezed.
- Soften the onion and garlic in the butter over medium to low heat. Add the thyme, bay leaf and wine, and increase the heat to high.
- Add the mussels, cover with the lid and steam for 6 to 10 minutes until the mussels have opened.
- Remove and discard the thyme sprigs, bay leaf and any unopened mussels.
- Stir in the cream and chopped parsley, and season well.
Tips: Don’t waste that creamy sauce! Make sure you slurp it up, that’s where all the fat is after all!