Preparation time: 35 minutes
Cooking time: 20 minutes
2 onions, finely chopped
10 fat garlic cloves, finely chopped
1 celery stick, finely chopped
fresh sprig of thyme
1 bay leaf
300ml dry white wine
150ml cream (optional)
salt and freshly ground black pepper
handful of Italian parsley, chopped
1 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.
2 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.
3 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.
4 Stir in the cream and season to taste with salt, black pepper and parsley.
5 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.
Words and image: Home magazine