serves 4
ingredients
1.1kg/21⁄2lb mussels
1 onion, finely chopped
1 tablespoon olive oil
1 garlic clove, crushed
200ml/7fl oz dry white wine
1 bay leaf
1 tablespoon fresh thyme leaves
2 tablespoons chopped fresh parsley
salt and freshly ground black pepper
• Rinse the mussels well in cold water, and scrape off any barnacles with
a small, sharp knife. Remove the beards. Discard any mussels that are
damaged or do not close when tapped sharply against the work surface.
• In a deep lidded saucepan, sweat the onion in the oil until softened.
Add the garlic and stir for 1 minute, then add the wine, bay leaf, thyme
and drained mussels. Stir well, cover tightly and cook rapidly for
5–10 minutes until the mussels have opened. Discard any mussels that
remain closed.
• Remove from the heat, and add the parsley. Season with salt and
pepper, and serve immediately.
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