![Mussels in a creamy sauce](/on/demandware.static/-/Sites-LCNZ-Library/default/dw2d055bd4/images/recipe/HD_PNG_LC_20200415_AU_RC_CI_r0000000000079_ENG.png)
Main INGREDIENTS
- Fish & Seafood
FOR THIS RECIPE WE LOVE TO USE
Cast Iron Round Casserole
Price reduced from
$750.00
to
$600.00
Ingredients
Method
Ingredients
- 1 kg (3lb5oz) Fresh mussels in shells
- 1 tablepoon butter
- 2 small onions - finely diced
- 2 garlic cloves - finely chopped
- 8 sprigs of thyme
- 1 bay leaf
- 100ml (3 floz) dry white wine
- 400ml (14floz) single cream
- 4 tablespoons finely chopped parsley
- Salt and freshly ground black pepper
- Crusty bread to serve
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Method
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1Scrub the mussels under cold running water, remove the beards and any barnacles. Discard any damaged mussels or those that will not close when lightly tapped.
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2Heat the butter in the casserole over a low to medium heat, add the onion with the garlic and cook until softened. Add the thyme, bay leaf and wine and increase the heat to bring the contents to a simmer. Add the mussels, cover with the lid and steam for 6 to 10 minutes until the mussels have opened.
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3Remove and discard the thyme sprigs, bay leaf and any unopened mussels.
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4Stir in the cream with the chopped parsley, heat through and season to taste.
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5Remove from the heat, spoon into four large warmed bowls and serve with lots of crusty bread.