- 2 kg Live Mussels
- 2 Tbs Butter
- 2 Large Shallots
- 4 Cloves Garlic roughly chopped
- 2 Cups White Wine
- 3/4 Cup Heavy Cream
- 1/2 Celery Stalk cut into 4 inch pieces
- 1 Bunch Parsley roughly chopped
- 4 Sprigs Thyme
- 2 Sprigs Rosemary
- 1 Bay leaf
- Salt and Pepper
- Lemon wedges for garnish
Create a bouquet garni by tying together thyme, rosemary, bay leaf, parsley stalks and celery stalks using kitchen twine.
Melt butter in a large sauce pan over medium heat. Add bouquet garni, shallots and garlic. Sweat the shallots until translucent. Add white wine and raise the heat to bring to a gentle boil for 3-4 minutes until flavours are combined.
Season with salt and pepper to taste. Add mussels to pot and raise heat to medium- high and cover with a lid.
Steam for 3 minutes until most clams are open. Shake pot or stir in between to give mussels room to open.
Once mussels are open, pour in heavy cream and stir well. Top with chopped parsley and stir to combine.
To plate, pile mussels into a bowl and pour over a ladle or two of the sauce and garnish with a lemon wedge. Serve with french fries or crusty bread and Enjoy.