Thyme Steamed Mussels

The Denby James Martin Sur le Plat is perfect for serving this dish.

Ingredients

• 900g/2lb fresh mussels
• 30g/1oz butter
• 1 red onion, peeled and chopped
• 3 cloves garlic, peeled and chopped
• 250ml/9floz white wine
• 4 sprigs fresh thyme
• 250ml/9fl oz double cream
• Salt and freshly ground black pepper
• 20g/3/4oz chopped flat leaf parsley

Method

1. Wash the mussels in a colander to remove any dirt or grime. Pick through the mussels and remove the beard. Discard any which do not close when tapped.
2. Place the butter in a large pan and sauté the onion and garlic for 1 minute. Add the wine and bring to the boil. Add the thyme and place a lid on the pan. Cook for 3-4 minutes until the mussels begin to open.
3. Add the cream, seasoning and parsley, stirring the ingredients with a spoon. Heat through making sure all the mussels are open. Discard any that remain closed.
4. Serve the mussels in the Sur le Plat dish and pour the sauce left in the pan over them. Eat with crusty bread to mop up all the juices.