-
Finely Chop the onion and roughly chop the parsley.
-
Wash the mussels under cold running water but don’t scrub
the shells. Discard any mussels that float or any where the shells
do not stay closed if you push them together as they are not fresh.
Scrape any barnacles off the shells with a sharp knif and remove the
“beards”.
-
Gently heat the butter in a large pan and add the onion, bay leaves
and thyme.
-
Cook for 1 minute.
-
Add the mussels and wine and cover then cook for 4-5 minutes until
the mussels open.
-
Finally, stir in the cream and parsley and serve straight away.
|
