Mussels marinière

1. 1

   Clean the mussels by thoroughly scrubbing them under plenty of running water, pulling away and discarding the 'beards', the seaweed-like stringy threads. Discard any broken mussels, and any mussels that don't close tightly when you tap them.

2. 2

   Heat the olive oil in a heavy pan with a tight-fitting lid. Add the shallot and garlic and cook over a medium heat until softened, but not coloured.

3. 3

   Add the wine and turn up to a high heat. As the wine starts to boil, add the cleaned mussels and thyme to the pan. Turn the heat down to low.

4. 4

   Put the lid on the pan and allow the mussels to steam. Cook for about 4-5 minutes, lifting the lid from time to time to check - you will know they are cooked when the shells have opened. Discard any mussels that remain closed.

5. 5

   Add the double cream and cook for a further minute.

6. 6

   Scatter with the chopped parsley and serve in deep bowls.

1 serving ≈ 325 g

Nutrition values are estimates. - means data is unavailable.