- 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
Scrub the mussels well in a large bowl of cold water, removing the beards and any barnacles.
Discard any with broken shells or any that don’t close tight when tapped on a hard surface.
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.
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.
Stir in the cream and chopped parsley and serve in warm bowls with the bread and lemon wedges.