Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 kg Mussels
4 ea Shallots chopped finely
1 ea Garlic clove chopped
2 tb Olive oil
3 ts Butter
2/3 c Dry white wine
1/3 c Water
3 ts Finely chopped parsley
2 ea Fresh thyme sprigs or
-pinch of dried thyme
2 ea Bay leaves
1/2 ts Ground black pepper
125 ml Fresh cream
1 x Extra chopped parsley
1 x Lemon quarters
Wash the mussels under running water, and remove all
traces of mud, seaweed and barnacles. Remove
beards(the rough fury part around the mussel). If
mussel shells are cracked or broken, discard them. If
any mussels are slightly open, tap sharply, and if
they don't close, discard.
Gently fry the garlic and shallots in olive oil and
butter until transparent but not coloured. Add wine,
water, parsley, thyme, bay leaf, pepper and mussels.
Pour cream over the top. Cover pan , bring to boil and
steam over a high heat for about 4 minutes, shaking
pan constantly. The shells will open as the mussels
cook.
Serve as soon as the shells open. Serve in deep bowls
like mixing bowls, garnished with chopped parsley and
lemmon quarters.
