Garlicky mussels

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Prep Time:
Cooking Time:
  • 2 - onions, finely chopped
  • handful - of Italian parsley, chopped
  • 300ml - dry white wine
  • 1 - celery stick, finely chopped
  • 3kg - mussels
  • 150ml - cream (optional)
  • 10 - fat garlic cloves, finely chopped
  • - fresh sprig of thyme
  • - salt and freshly ground black pepper
  • 1 - bay leaf
  • 50g - butter
Expect the compliments to roll in if you treat your guests to this steaming pot of mussels flavoured with garlic and white wine.
Wash the mussels and scrape off the hairy beard. Tap the shells to check for freshness. If a mussel does not close when tapped, get rid of it.

Melt the butter in a large saucepan and add the onion, garlic, celery, thyme and bay leaf. Stir-fry for about five minutes. Add the white wine and bring to the boil.

Using a wooden spoon, stir the mussels into the liquid. Cover and bring to the boil. Boil for about 3 minutes or until the mussels open up. Discard any mussels that remain closed.

Stir in the cream and season to taste with salt, black pepper and parsley.

To serve:
Spoon the mussels into serving bowls and pour over the aromatic stock. Serve with fresh bread to mop up the finger-licking sauce.


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