Ingredients

How to make it

  • Soften the shallots and garlic with the thyme and bay leaves in the melted butter over a medium heat for five minutes. Turn up the heat, then add the wine, cream, half and 1/2 and creme fraiche. Simmer for five minutes to burn off the alcohol, and, while the wine mixture is bubbling, tip all the cleaned mussels in. Slam the lid on. The mussels, already pretty grumpy that you’ve removed a useful body part, (Beard) will expire in the steam, giving their salty juices to the sauce – you don’t need to add salt yourself.
  • Keep the lid on for three minutes, then check the pan. Fish out as many that have opened as you can, and put them in a serving dish (I use large salad bowls – there’s a lot of shell in there). Put the lid back on and steam for three more minutes – they should now all be open. (Discard any closed ones; they were probably dead before you cooked them.) Take the mussels out, leaving the sauce in the pan. Stir the chives and parsley into the hot sauce, leave it for a minute to allow any sand or grit to settle and spoon it over the open shells.
  • Serve with a French bagguette to dip into the heavenly sauce...

Reviews & Comments 3

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  • cuzpat 3 years ago
    High 5!
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    " It was excellent "
    recipediva ate it and said...
    oh so good!
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  • terryr 3 years ago
    I can't wait to try this!! I will be getting on the Chubby express!
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  • luisascatering 3 years ago
    heavenly indeed. Try Pernod or Sambuca instead of the wine sometime!
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