- 2kg fresh mussels
- 1 garlic clove
- 1 stick celery
- 2 shallots
- 20g butter
- 2 sprigs thyme, leaves picked
- 1 bay leaf, chopped
- 150ml dry white wine, such as Muscadet
- 150ml cream
- Salt and pepper
- 1 bunch parsley, finely chopped
- Prepare the mussels. If any are open, tap them on a hard surface and if they don't close, discard them. Wash the remaining mussels well by rinsing the mussels in cold, running water and giving them a good scrub, removing the beard by pulling on it sharply. Give them a final wash or leave them to sit in cold water until ready to use.
- Chop the garlic, celery and shallots finely.
- In a large pan with a lid, melt the butter. Add the garlic, celery, shallots, thyme and bay leaf. Cook over a low heat for a few minutes, not allowing them to turn brown.
- Add the white wine and cream and bring to a simmer, seasoning as you go. Cook gently for a few minutes.
- Drain the mussels and add to the pan. Cover with a lid and allow to cook for about three to five minutes, until all the shells have opened. Check the seasoning.
- Finally, sprinkle over the freshly chopped parsley and serve in large bowls with crusty bread or chips to soak up the delicious sauce. Alternatively, serve with a simple green salad.
Add a teaspoon of smoked paprika to the cream sauce, or swap the white wine for cider.