Mussels in Thyme & White Wine Sauce with Crusty Baguette
/
Mussels in Thyme & White Wine Sauce with Crusty Baguette
Recipe by Louis Tikaram
Ingredients
4 tablespoons butter
1 white onion, sliced
3 garlic cloves, minced
1 lemon
1kg mussels, scrubbed and debearded
1 cup white wine
1 cup heavy cream
Cracked black pepper
½ cup parsley chopped
6 sprigs of thyme
1 baguette, for serving
METHOD
In a medium sized saucepan gently melt the butter over low heat. Then, turn up the heat and add the onion and garlic, stirring often until soft.
Squeeze the juice from the lemon into the pot and add the squeezed lemon in too.
Add the mussels and thyme, then pour in the wine and cover tightly. Steam the mussels until most of them open, around 4–5 minutes.
Reduce the heat to low, pour in the heavy cream, and add cracked black pepper.
Keep cooking until all the mussels are open, around 2–3 minutes.
Stir in the parsley then check the seasoning, you may need to add some salt.
Serve with toasted crusty baguette and some more lemon wedges.
