TO DRINK: The crisp grassiness of Sauvignon Blanc is great with mussels
- 2kg fresh mussels
- 30ml (2 tbsp) butter
- 1 onion, finely chopped
- 1 bouquet garni of parsley, thyme and bay leaves
- 2 garlic cloves, chopped
- 125ml (½ cup) dry white wine
- 125ml (½ cup) fresh cream
- 125ml (½ cup) fresh parsley leaves, roughly chopped
- salt and freshly ground black pepper, to taste
- crusty bread, to serve
Wash the mussels under cold, running water. Discard any open ones that don’t close when lightly tapped.
Remove the fibrous beards and give the mussels another rinse.
Heat the butter in a large pan over medium heat and soften the onion with the bouquet garni.
Add the mussels, garlic and wine to the pan. Increase the heat, cover with a lid and steam for 4 minutes or until the mussels open. Give the pan a good shake every few minutes.
Remove the bouquet garni, add the cream, parsley and season.
Spoon into bowls, scatter with extra parsley and serve with crusty bread to mop up the creamy sauce.
If fresh mussels aren’t available, frozen mussels in the half shell will work just as well.