Mussels Steamed in White Wine and Thyme

Serves 4


1 tablespoon/15 ml olive oil

6 pounds/2.8 kg fresh mussels, scrubbed and debearded

3 shallots, finely chopped

2 garlic cloves, minced

2 sprigs of fresh thyme

2 bay leaves

3/4 cup/175 ml dry white wine

2 tablespoons/about 5 g finely chopped fresh flat leaf parsley

5 tablespoons/75 g butter, cut into small cubes

Salt and freshly ground black pepper

Additional finely chopped flat leaf parsley, for garnish

1 French baguette, warmed and sliced

Method:

1. Place a large, wide casserole pot or large frying pan with high sides over a high heat. Add the oil then the mussels, shallots, garlic, thyme and bay leaves and toss quickly.



2. Add the wine, then cover and cook for about 3 minutes or until the mussels begin to open. Add 2 tablespoons/about 5 g of parsley and toss to combine.



3. Place a large saucepan over a high heat and strain the liquid from the mussels through a colander and into the saucepan. Return the mussels to the large casserole pot, discarding any that have not opened. Cover and keep warm.



4. Bring the mussel liquid to a boil over high heat and boil for 1 minute, then add the butter and whisk until the butter has melted. Season the butter sauce to taste with salt and pepper.



5. Divide the mussels among 4 large serving bowls. Pour the butter sauce over the mussels, sprinkle with the additional chopped parsley, and serve immediately with the warm sliced baguette.