A classic preparation is ‘moules marinierès’ – mussels steamed open with white wine and aromatics, a delicious dish to share.
1.75kg cleaned mussels
1 onion or shallot, finely chopped
1 clove of garlic, finely chopped
1 bay leaf
1 sprig of thyme
1 cup dry white wine
4 tablespoons cream
1 handful of fresh parsley, chopped
Place 1.75kg cleaned mussels in the bottom section of the mussel pot with a finely chopped onion or shallot, a finely chopped clove of garlic, a bay leaf, and a sprig of thyme. Add 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 4 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.