Ingredients
- 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
Instructions
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Create a bouquet garni by tying together thyme, rosemary, bay leaf, parsley stalks and celery stalks using kitchen twine.
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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.
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Season with salt and pepper to taste. Add mussels to pot and raise heat to medium- high and cover with a lid.
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Steam for 3 minutes until most clams are open. Shake pot or stir in between to give mussels room to open.
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Once mussels are open, pour in heavy cream and stir well. Top with chopped parsley and stir to combine.
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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.
