Mussels Steamed in White Wine and Thyme

Serves 4

Ingredients: 

1 tablespoon/15 ml olive oil
6 pounds/2.8 kg fresh mussels, scrubbed and debearded
3 shallots, finely chopped
2 garlic cloves, minced
2 sprigs of fresh thyme
2 bay leaves
3/4 cup/175 ml dry white wine
2 tablespoons/about 5 g finely chopped fresh flat leaf parsley
5 tablespoons/75 g butter, cut into small cubes
Salt and freshly ground black pepper
Additional finely chopped flat leaf parsley, for garnish
1 French baguette, warmed and sliced

Method:

Place a large, wide casserole pot or large frying pan with high sides over a high heat. Add the oil then the mussels, shallots, garlic, thyme and bay leaves and toss quickly.

Add the wine, then cover and cook for about 3 minutes or until the mussels begin to open. Add 2 tablespoons/about 5 g of parsley and toss to combine.

Place a large saucepan over a high heat and strain the liquid from the mussels through a colander and into the saucepan. Return the mussels to the large casserole pot, discarding any that have not opened. Cover and keep warm.

Bring the mussel liquid to a boil over high heat and boil for 1 minute, then add the butter and whisk until the butter has melted. Season the butter sauce to taste with salt and pepper.

Divide the mussels among 4 large serving bowls. Pour the butter sauce over the mussels, sprinkle with the additional chopped parsley, and serve immediately with the warm sliced baguette.