Preparation time: 25 minutes
Cooking time: 10 minutes
- 1 cup fresh mussels
- 1 garlic clove, finely chopped
- 2 shallots or 1 red onion, finely chopped
- 1 TSP unsalted butter
- 1 bay leaf
- A pinch of thyme
- 1⁄4 cup dry white wine or apple cider vinegar
- 1⁄2 cup double cream
- A small handful fresh parsley, finely chopped
Wash the mussels thoroughly with cold water. Place the mussels, shallot or red onion, white wine, garlic, thyme, and bay leaf in a saucepan over medium heat. Cover it with the lid and let it cook for about five minutes. Give the pot a good shake during the cooking period to get all the flavors in and around the mussels. Once cooked, remove from the heat, strain the juice of the mussels. Remove the thyme, garlic, and bay leaf so that only the opened mussels remain. Any unopened mussels remove and discard. Pour the liquid over the mussels and cook over a medium heat. Add the double cream and let it gently simmer for about three minutes. Add one teaspoon of butter and the parsley to the sauce.
Serve the portion of mussels with a side of toasted baguette or garlic bread.