A classic preparation is ‘moules marinierès’ – mussels steamed open with white wine and aromatics, a delicious dish to share.
750g cleaned mussels
½ an onion or shallot, finely chopped
1 clove of garlic, finely chopped
1 bay leaf
1 sprig of thyme
½ cup dry white wine
2 tablespoons cream
1 handful of fresh parsley, chopped
Place 750g cleaned mussels in the bottom section of the mussel pot with half a finely chopped onion or shallot, a finely chopped clove of garlic, a bay leaf, and a sprig of thyme. Add half a cup of dry white wine, settle the top half of the mussel pot in place and place over high heat. In about 3–5 minutes there will be a strong gush of steam, and the top lid will rattle impatiently. Lift lid (carefully!), quickly add 2 tablespoons cream to the juices, replace lid and boil for another minute.
Before serving add a handful of freshly-chopped parsley.
Serve with crusty bread for mopping.