Mussels are a Friday night staple in our house, they’re such good value and sustainable too. We find a creamy, garlicky sauce hard to resist. You will need some fries or crusty bread to go alongside.
Wine Suggestion: It’s a while since we had Muscadet but mussels cried out for some, so Domaine de la Chauviniere’s signature Muscadet sür lie Sèvre et Maine was duly opened and thoroughly enjoyed. This wine is so reliable, plus not too expensive so you won’t mind using some in the dish too much.
Moules à la Crème – serves 4
- 20g butter
- 1 tbsp oil
- 5 cloves of garlic, very finely chopped
- 2 shallots, very finely chopped
- 2-3 sprigs of thyme, leaves picked
- 1 bay leaf
- 1kg mussels, scrubbed
- 350ml white wine
- 75ml double cream
- juice of ½ lemon
- a large handful of flat-leaf parsley, finely chopped
Heat the butter and oil in a large frying pan, then add the garlic, shallots, thyme and bay leaf and cook gently for 5-8 minutes or until softened and starting to brown.
Add the mussels and wine, then cover and cook for a couple of minutes or until the mussels have opened. Strain the mussels over a bowl to catch the cooking liquid.
Return the liquid and bay leaf to the pan, bring to the boil and reduce by half. Add the cream, lemon and plenty of black pepper, then return the mussels and shallots to the pan and add the parsley. Put the lid back on and bring up to the boil for another minute. Serve in warm bowls with fries or crusty bread.
(Original recipe from Restore by Gizzi Erskine, HQ, 2020.)
Jono & Jules do food & wine 
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