Who doesn’t love mussels with creamy white wine sauce? It’s the ultimate indulgence.
Mussels with creamy white wine sauce
- 1kg black mussels (in shells)
- 2 onions, peeled and finely chopped handful thyme leaves
- sunflower oil, to fry
- 250ml (1 cup) white wine
- 1L (4 cups) fresh cream
- 70g ready-made garlic butter
- salt and freshly ground black pepper, to taste
- 60g chopped fresh parsley, to garnish
- toasted baguette slices, to serve
- lime wedges, to squeeze
Clean the mussels by removing the beards and soaking the mussels in clean water. Drain the water and set the mussels aside until needed.
In a large saucepan over medium-heat, sweat the onions and the thyme leaves in a little oil until the onions are soft and translucent.
Deglaze the pan with the white wine and cook over medium heat until the liquid is reduced by half and the alcohol has evaporated.
Add the fresh cream and cook over low heat, another 20 minutes. Stir in the garlic butter. Season to taste and remove from heat.
Steam the mussels in a pan of salted water, covered by a lid, until the shells open, about 3 minutes. Discard any unopened mussels. Add the mussels to the sauce, garnish with fresh parsley, and serve with toasted baguette slices alongside and lime wedges for squeezing.