The simplest way to cook a feast of seasonal mussels is with a little wine, cream and herbs as in this classic French recipe.
Ingredients
- 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
Preparation method
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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.
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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.
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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.
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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.
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Add the double cream and cook for a further minute.
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Scatter with the chopped parsley and serve in deep bowls.