Ingredients:
- 750g fresh mussels
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 2 cloves of garlic, finely chopped
- 2 sprigs thyme, leaves picked
- 200ml white wine
- 100ml double cream
- Bunch of chives, snipped
Serves: 4
Method:
- Prepare the Mussels: Clean the mussels thoroughly under running water. Remove any with broken shells and those that do not close tightly when tapped. Pull off the beards.
- Cook the Aromatics: Heat the olive oil in a large, heavy-based saucepan with a lid. Add the onion, garlic, and thyme. Cook for about 5 minutes, or until the onion has softened.
- Add Wine and Mussels: Pour in the white wine, bring to the boil, and then add the mussels. Reduce the heat, cover the pan with the lid, and cook for around 4-5 minutes, shaking the pan occasionally. Discard any mussels that do not open.
- Finish the Sauce: Remove the pan from the heat. Add the double cream, gently heat for 1 minute (do not let it boil), and stir in the snipped chives.
- Serve: Serve immediately.
Recipe and image supplied by Fish is the Dish (a Seafish initiative): Fish is the Dish