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
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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