• 1 kg fresh mussels in their shell
  • 0.5 tbsp olive oil
  • 0.5 onion, finely chopped
  • 1 fresh bay leaf
  • 4 sprigs of fresh thyme
  • 1 clove of garlic, finely chopped
  • 150 ml House medium white wine
  • 50 ml single cream
  • 14 g fresh flat-leaf parsley, leaves picked and chopped
  • French bread and lemon wedges, to serve


  1. 1

    Scrub the mussels well in a large bowl of cold water, removing the beards and any barnacles.

  2. 2

    Discard any with broken shells or any that don’t close tight when tapped on a hard surface.

  3. 3

    Heat the oil in a large saucepan over a medium heat. Add the onion, bay leaf and thyme, and cook for 4 minutes. Stir in the garlic, cook for a further minute.

  4. 4

    Pour over the wine and simmer for 1 minute. Tip in the mussels then cover and steam, shaking the pan every now and then, for about 3-4 minutes or until all the mussels have opened. Discard any that stay shut.

  5. 5

    Stir in the cream and chopped parsley and serve in warm bowls with the bread and lemon wedges.

Nutritional Details

Each serving provides
  • Energy 1754kj 419kcal 21%
  • Fat 11.3g 16%
  • Saturates 4.0g 20%
  • Sugars 6.9g 8%
  • Salt 2.1g 35%

% of the Reference Intakes

Typical values per 100g: Energy 469kj/112kcal

Each serving provides

40.2g carbohydrate 3.1g fibre 25.0g protein

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