Spring Bay Mussels white wine & cream (Moules mariniere)
- 15 mins
- 10 mins to 15 mins
- Serves 2 or 3-4 as a starter
- 1kg packet Spring Bay Mussels
- 15g unsalted butter
- 2 (30g) purple eschallots or ½ a red onion, very finely diced
- 1 small clove garlic, finely chopped
- freshly ground black pepper
- a sprig of thyme
- a bay leaf
- 100ml white wine
- 150ml thickened or whipping cream
- ¼ cup rough chopped continental parsley
Heat a large heavy based pot with a tight fitting lid over a low heat.
Add the butter, when it’s melted add the eschallots, garlic and some freshly ground black pepper. Cook for 2-3 minutes or until the eschallots are clear and soft.
Increase the heat to high, add the thyme, bay leaf, cream and wine and cook for 3-4 minutes or until the liquid has reduced by 1/3 in volume.
Open the packet of mussels and pour into a colander, give them a light rinse.
Pour the mussels into the boiling wine mixture, give them a stir and then quickly put on the lid. Cook for 3 minutes or until the mussels open. Sprinkle over the parsley and serve with the cooking liquid, some crusty bread and salad.
The mussels will open as they cook, if there are any unopened mussels, remove the open mussels from the pot with a slotted spoon and place in a serving bowl. Replace the lid and cook the rest for 1 minute longer. Unopened mussels can be prized opened with a paring knife and eaten.