A Normandy classic, which has become a worldwide favourite, yet one of the simplest dishes to create in your kitchen. The secret as ever is in the freshness of the mussels. A fresh mussel is shiny, closed and heavy with seawater. There should be no “fishy” smell. All mussels should be tightly closed and any mussels that are not should be discarded.
|1 tbsp||Unsalted butter|
|1.8kg||Mussels- the best cleaned & beards removed|
|100ml||Dry white wine|
|30g||Parsley flat leaf, picked,chopped roughly|
|2 pinches||Freshly ground, white pepper,|
- Wash the mussels in cold running water. If mussels float in the water it means they are not very fresh, so discard them. Remove any barnacles and beards that may be present (do not scrub the shells as the colour will transfer to the juices during cooking and give an unappetising grey appearance). Drain.
- Sweat the onion, bay leaves, and thyme on medium heat in the butter for 1 minute.
- Add the mussels and white wine. Cover with a lid and cook for 4-5 minutes until the mussels open.
- Add the whipping cream, chopped parsley and stir. Taste and add the seasoning if required.
- Serve in a large dish or 4 soup plates. Give finger bowls to your guests and lots of good French bread to mop up the wonderful juices.