• 1kg fresh mussels in their shell
  • ½ tbsp olive oil
  • ½ onion, finely chopped
  • 1 fresh bay leaf
  • 4 sprigs of fresh thyme
  • 1 clove of garlic, finely chopped
  • 150ml medium white wine
  • 50ml single cream
  • 14g fresh flat-leaf parsley, leaves picked and chopped
  • ½ baguette, to serve
  • 1 lemon, cut into wedges, to serve


  1. 1

    Scrub the mussels 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.

  2. 2

    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 and cook for a further minute.

  3. 3

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

  4. 4

    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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