Cooking time: 15mins | Serves: 2

Ingredients

• 1kg packet Spring Bay Seafoods mussels
• 15g unsalted butter
• 2 (30g) purple shallots or ½ a red onion, very finely diced
• 1 small clove garlic, finely chopped
• freshly ground black pepper
• a sprig of thyme
• a bay leaf
• 100ml white wine
• 150ml thickened or whipping cream
• ¼ cup rough chopped continental parsley

Method

1. Heat a large heavy based pot with a tight-fitting lid over a low heat.
2. Add the butter, when it’s melted add the shallots, garlic and some freshly ground black pepper. Cook for 2-3 minutes or until the shallots are clear and soft.
3. Increase the heat to high, add the thyme, bay leaf, cream and wine and cook for 3-4 minutes or until the liquid has reduced by 1/3 in volume.
4. Open the packet of mussels and pour into a colander, give them a light rinse.
5. Pour the mussels into the boiling wine mixture, give them a stir and then quickly put on the lid. Cook for 3 minutes or until the mussels open. Sprinkle over the parsley and serve with the cooking liquid, some crusty bread and salad.

Note: The mussels will open as they cook, if there are any unopened mussels, remove the open mussels from the pot with a slotted spoon and place in a serving bowl. Replace the lid and cook the rest for 1 minute longer. Unopened mussels can be prized opened with a paring knife and eaten.

Sourced from https://springbayseafoods.com.au/recipes/spring-bay-mussels-white-wine-cream/