We can’t get enough of mussels and love them in any kind of sauce. This is a nice easy one to serve 2 with some crusty bread (or hot chips!).
Wine Suggestion: try to find a good Alvarinho from Vinho Verde in Portugal. We’re big fans of Soalheiro whose wines have a delicious vibrancy and freshness that really work with mussels.
Mussels in a Creamy Sauce – serves 2
- 1kg mussels
- 250ml white wine
- 25g butter
- 1 bay leaf
- 3 parsley stalks
- few thyme sprigs
- 3 tbsp finely chopped shallot
- 100ml single cream
- 2 tbsp chopped parsley leaves
Scrub the mussels under cold water, scraping off any beards or barnacles. Discard any that are damaged or those that don’t close completely when tapped against the sink.
Put the mussels in a large pan with the wine, butter, bay leaf, parsley stalks, thyme and shallot. Cover, bring to the boil and cook for 4-5 minutes or until the mussels have opened. Drain, keeping the cooking liquor, and discard any mussels that have not opened. Discard the parsley stalks and bay leaf.
Put the cooked mussels into two serving bowls and keep warm. Return the cooking liquor to the pot and boil rapidly until slightly thickened. Now pour in the cream and add the chopped parsley and cook gently until thickened further. Season, then pour over the mussels and serve immediately.
(Original recipe by Greg Wallace for BBC Good Food Magazine, February 2008.)