Mussels mariniere

Name: Mussels mariniere
Cook time: 30 min
Cuisine: French
Ingredients: 120g unsalted butter; 6 shallots (french eschalots), finely chopped; 6 cloves garlic, finely chopped; 1 tbsp fresh thyme leaves; White pepper to season; Pinch saffron threads; 2 cups dry white wine; 1/2 cup thickened cream (optional); 2kg black mussels; 1/2 cup chopped parsley; Crusty bread to serve

CAROLINE VELIK

January 13, 2012

easyTime:< 30 mins

The secret to good mussels is to start with good-quality produce and not overcook them.

Ingredients

120g unsalted butter
6 shallots (french eschalots), finely chopped
6 cloves garlic, finely chopped
1 tbsp fresh thyme leaves
White pepper to season
Pinch saffron threads
2 cups dry white wine
1/2 cup thickened cream (optional)
2kg black mussels
1/2 cup chopped parsley
Crusty bread to serve

Method

Melt butter in a large pot. Add shallots and cook for a few minutes to soften. Then add garlic, thyme, pepper and saffron. Cook for a few minutes, add white wine and cream. Stir, remove from heat, place lid on and set aside to allow the flavours to develop.
Clean mussels thoroughly and remove beards. Place mussels in the pot with the sauce, add parsley and cover with lid. Bring to the boil, reduce to simmer and continue to cook until the mussel shells have opened. Discard any mussels that haven't opened.
Serve in deep bowls with all the cooking liquid and crusty bread to mop up the juices.