Preparation Time:30 minutes
Cooking Time:10 minutes
Level of Difficulty:Easy
- 2kg / 41lb mussels
- 50g / 2oz unsalted butter
- 3 large shallots, finely sliced
- 2 sticks celery, finely sliced
- 1 leek, finely sliced
- 2 bay leaves
- 2 tbsp chopped fresh parsley
- 1 sprig fresh thyme
- 1 tsp freshly ground black pepper
- 300ml / 1 pint dry white wine
- 200ml / 7fl oz double cream
- 1. To clean the mussels, wash in cold running water, scrub them and remove the beards. Discard any that do not close when tapped.
- 2. To cook the mussels, melt the butter in a large pan or stockpot. Add the shallots, celery, leek and bay leaves and cook until softened but not browned.
- 3. Add the mussels, half the parsley, the thyme and freshly ground black pepper and stir well.
- 4. Add the wine, bring to the boil, then cover the pan and steam the mussels for around three minutes.
- 5. The mussels are ready when they open. Discard any unopened mussels. Pour in the cream and stir thoroughly.
- 6. Serve in big bowls garnished with the remaining parsley.