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
• Remove from the heat, and add the parsley. Season with salt and
pepper, and serve immediately.