For a dish that looks great and is quick and simple to prepare, you can’t do better than this French classic.
2 small bunches of parsley
1 clove garlic
2 shallots
2kg mussels
2 bay leaves
1 sprig of thyme
Salt
1 pinch white pepper, ground
15g butter
50ml white wine
150ml cream
Sprinkle with remaining chopped parsley and serve the mussels in the baking dish.
Chef's Secret
The white wine and cream provide a fine broth for dipping with a crispy baguette. At the same oven setting the mussels could be prepared Mediterranean-style, using 200ml of crushed tomatoes, two more garlic cloves and black pepper instead of white. This variation goes better with ciabatta or focaccia.