| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Food networ, Food1 |
6 |
servings |
INGREDIENTS
| 3 |
lb |
Fresh mussels in their shells |
| 1 |
tb |
Extra virgin olive oil |
| 3 |
lg |
Shallots; chopped |
| 1 |
lg |
Garlic clove; finely chopped |
| 1 |
|
Bay leaf |
| 1 |
|
Sprig fresh thyme |
| 3/4 |
pt |
Dry white wine |
| 1/2 |
pt |
Single cream |
| 1 |
lg |
Hand flat-leaf parsley; finely chopped |
|
|
Salt and freshly ground black pepper |
INSTRUCTIONS
Scrub the mussels under running water and remove any barnacles. Wash very
thoroughly two or three times in plenty of cold water. Drain well.
Heat the oil and cook the shallots, garlic, bayleaf and thyme until soft in
a covered saucepan, without colouring. Add the mussels and wine. Cover and
put over a high heat. Shake the pan vigorously for about 3-5 minutes, until
the mussels have opened. Remove from the heat. Discard any mussels that are
still closed.
Toss the mussels in the cream and fresh parsley, season, and serve
immediately straight from the saucepan.
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