Mussels marinière Recipe
- 1kg/2lb 3oz fresh mussels
- 2 tbsp olive oil
- 1 shallot, finely chopped
- 2 garlic cloves, chopped
- 150ml/5fl oz white wine
- 2 sprigs thyme
- 150ml/5fl oz double cream
- small bunch flat leaf parsley, chopped
- crusty bread, to serve
- Clean the mussels by thoroughly scrubbing them under plenty of running water, pulling away and discarding the 'beards', the seaweed-like stringy threads. Discard any broken mussels, and any mussels that don't close tightly when you tap them.
- Heat the olive oil in a heavy pan with a tight-fitting lid. Add the shallot and garlic and cook over a medium heat until softened, but not coloured.
- Add the wine and turn up to a high heat. As the wine starts to boil, add the cleaned mussels and thyme to the pan. Turn the heat down to low.
- Put the lid on the pan and allow the mussels to steam. Cook for about 4-5 minutes, lifting the lid from time to time to check – you will know they are cooked when the shells have opened. Discard any mussels that remain closed.
- Add the double cream and cook for a further minute.
- Scatter with the chopped parsley and serve in deep bowls.
