MUSSELS IN WHITE WINE SAUCE

This quick and easy recipe is always worth a trip to your favourite monger of fish. Fresh as possible mussels make for a lovely dish. Grab your big pot and your favourite loaf of French bread and share some mussels with your mates.

20 Mins

Ingredients

(To Serve 3)

1Kg Mussels
4 Cloves of Garlic
A Shallot
Tablespoon of Butter
500ml White Wine
Handful of Fresh Thyme
Handful of Fresh Parsley
150ml Double Cream
Salt & Pepper

Lemon Wedges
A French Baguette

Ingredients

Instructions

Get out a big pot because you will need one. Rinse your mussels under cold water and let them sit in that water for about 10 minutes. Discard any that don't close up because these might give you the runs. Whilst these sit in the water you can finely chop your garlic and shallot. Melt a tablespoon of butter in your big pot over a low-medium heat and soften the shallots and garlic for a couple of minutes.
Add a splash of your white wine to prevent any garlic or shallot from burning. Sprinkle in fresh thyme. Give the mussels a final rinse to get rid of any janky business. Add these to your pot and add all of your white wine. Turn the heat up and stir, then pop the lid on and steam the mussels for about 4 minutes.
Chop up lots of fresh parsley and add that to your mussels. Add your cream and stir that through. Season with salt and pepper. Let the cream heat up for a minute or so.
Serve in a bowl with lots of the creamy sauce, soft bread and lemon wedges for a squeeze of tang. Enjoy the mussels and enjoy that utterly beautiful feeling of tucking into the soft bread absolutely pissing wet with creamy seafood flavour.