Mussels in a creamy sauce

SERVES
2-4 2-4
Mussels in a creamy sauce
Main ingredients
  • Fish & Seafood
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Cast Iron Round Casserole
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Cast Iron Round Casserole
Ingredients
Method

Ingredients

  • 1 kg (3lb5oz) Fresh mussels in shells
  • 1 tablepoon butter
  • 2 small onions - finely diced
  • 2 garlic cloves - finely chopped
  • 8 sprigs of thyme
  • 1 bay leaf
  • 100ml (3 floz) dry white wine
  • 400ml (14floz) single cream
  • 4 tablespoons finely chopped parsley
  • Salt and freshly ground black pepper
  • Crusty bread to serve

  • Method

  • 1
    Scrub the mussels under cold running water, remove the beards and any barnacles. Discard any damaged mussels or those that will not close when lightly tapped.
  • 2
    Heat the butter in the casserole over a low to medium heat, add the onion with the garlic and cook until softened. Add the thyme, bay leaf and wine and increase the heat to bring the contents to a simmer. Add the mussels, cover with the lid and steam for 6 to 10 minutes until the mussels have opened.
  • 3
    Remove and discard the thyme sprigs, bay leaf and any unopened mussels.
  • 4
    Stir in the cream with the chopped parsley, heat through and season to taste.
  • 5
    Remove from the heat, spoon into four large warmed bowls and serve with lots of crusty bread.