Spring Bay Mussels white wine & cream (Moules mariniere)
Serves: 2 as a main 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.