Oh, this dish always makes me think of summer holidays on the West coast of France near La Rochelle with the children tucking into steaming bowls of mussels and crispy french fries. Oh la la...
Ingredients
1kg fresh live mussels
2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, chopped
150ml white wine
2 sprigs thyme
150ml double cream
small bunch flatleaf parsley, chopped
crusty bread, to serve.
Method
Clean the mussels by thoroughly scrubbing them under plenty
of running water, pulling away the 'beards', the seaweed-like stringy threads.
Discard any broken mussels along with the 'beards', and any mussels that don't
close tightly when you tap them.
Heat the olive oil in a heavy pan with a tight-fitting lid.
Add the onions and garlic and cook over a medium heat until softened, but not
coloured.
Add the wine and turn up to a high heat. As the wine starts
to boil, add the cleaned mussels and thyme to the pan. Turn the heat down to
low.
Put the lid on the pan and allow the mussels to steam. Cook
for about 4-5 minutes, lifting the lid from time to time to check - you will
know they are cooked when the shells have opened. Discard any mussels that
remain closed.
Add the double cream and cook gently for a further minute.
Scatter with the chopped parsley and serve straightaway with
crusty bread or chips with mayonnaise.
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