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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
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.