Thyme Steamed Mussels
900g/2lb fresh mussels
1 red onion, peeled and chopped
3 cloves garlic, peeled and chopped
250ml/9floz white wine
4 sprigs fresh thyme
250ml/9fl oz double cream
Salt and freshly ground black pepper
20g/3/4oz chopped flat leaf parsley
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The Denby James Everyday Pasta Bowl is perfect for serving this dish.
- Wash the mussels in a colander to remove any dirt or grime. Pick through the mussels and remove the beard. Discard any which do not close when tapped.
- Place the butter in a large pan and saut? the onion and garlic for 1 minute. Add the wine and bring to the boil. Add the thyme and place a lid on the pan. Cook for 3-4 minutes until the mussels begin to open.
- Add the cream, seasoning and parsley, stirring the ingredients with a spoon. Heat through making sure all the mussels are open. Discard any that remain closed.
- Serve the mussels in the Sur le Plat dish and pour the sauce left in the pan over them. Eat with crusty bread to mop up all the juices.