This is one of those absolute classics, and deservedly so. This is so classic that I really can’t see any reason to cook mussels any other way (except as an ingredient to another dish such as Paella , of course). If you’re having mussels as just, well, mussels, then this is the way to cook them.
Planning
| serves: | 2 |
| preparation time: | 30 mins |
| cooking time: | 5 mins |
Ingredients
- 1 net rope-grown mussels
- 1 tbs butter
- 1 banana shallot (or 2 regular shallots), very finely chopped
- 1 clove garlic, very finely chopped
- 8 sprigs fresh thyme (optional)
- 100ml dry white wine (e.g. Muscadet)
- 2 tbs cream (single or whipping)
- 2 tbs finely chopped fresh parsley
Method
Wash the mussels under cold running water in a sink, removing the beards with a paring knife. Do not scrub the shells – apparently the colour will taint the juices in cooking. Discard any broken mussels or mussels that remain open when tapped sharply a few times.
Melt the butter in a casserole (one that has a tight-fitting lid) that is plenty big enough for the mussels with room to spare. Toss in the shallot, garlic and thyme (if using) and sweat for a minute. Add the wine and bring to simmering point to drive off the alcohol.
Add the mussels, cover with a lid and cook for 3 minutes or until the mussels open. Hold the lid and shake the pan a time or two to stir the mussels up a bit. Discard any mussels that do not open.
Add the cream and parsley and stir well. Do not season – the salty mussel juices mixed with the wine are all you will need.
Serve with crusty French bread and/or, for the total French experience, frîtes .
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