A simple and flavoursome dish that can be enjoyed as a starter or main meal! Mussels pair beautifully with fresh thyme and not only can you cook it with some white wine, but you can enjoy a glass of Sauvignon Blanc to compliment the meal. And remember to get some freshly baked bread to scoop up that delicious creamy sauce!
900 g Food Lover’s Signature Half Shell Mussels
2 cups Sauvignon Blanc
3 tbsp butter
1/4 cup chopped spring onions
1 tbsp Food Lover’s Crushed Garlic
1/2 tbsp fresh thyme leaves
1/4 cup flat-leaf parsley (chopped and divided in half)
1/2 lemon (juice and zest)
3/4 cup cream
freshly ground salt and pepper
In a large pan melt the butter and add the garlic, cooking for about a minute or two.
Add the wine, lemon juice, thyme, half of the parsley, and freshly ground salt and pepper.
Bring to a boil.
Add the defrosted mussels, cover and steam for 10-12 minutes, shaking the pan a couple of times to move them around a little.
Don’t overcook them as they’ll become rubbery!
Add the cream and allow to cook, uncovered, for about 2-3 minutes.
Place in a bowl, pour the sauce over the top and sprinkle with the remainder of the fresh parsley, lemon zest and chopped thyme.
