Belgian Mussels

Name: Belgian Mussels
Ingredients: 1kg fresh mussels; 2oz unsalted butter; 3 large shallots; 2 sticks celery; 1 leek, finely sliced; 2 bay leaves; 2 tbsp chopped fresh parsley; 1 sprig fresh thyme; 1 tsp freshly ground black pepper; 1/2 pint white wine (preferably dry); 7fl oz double cream

11 ingredients

1 steps

Ingredients

1kg fresh mussels
2oz unsalted butter
3 large shallots
2 sticks celery
1 leek, finely sliced
2 bay leaves
2 tbsp chopped fresh parsley
1 sprig fresh thyme
1 tsp freshly ground black pepper
1/2 pint white wine (preferably dry)
7fl oz double cream

Directions

1

{"0":"Clean and d-beard the mussels. discard any that don't open when tapped.","2":"Melt the butter in a large stockpot. Add the shallots, celery, leek and bay leaves and cook until softened (but not brown).","4":"Add the mussels, half the parsley, thyme and freshly ground black pepper, and stir well.","6":"Add the wine, bring to the boil, then cover the pan and steam the mussels for around five minutes, or for as long as it takes for the mussels to open and cook. Pour in the cream and stir well. (I find it easier to scoop the mussels out with a slotted spoon, then add the cream...)","8":"Discard any mussels that are not open. Serve in large bowls, sprinkled with remaining parsley. Don't forget to put out a bowl for empty shells!"}