- 2 small bunches of parsley
- 1 clove garlic
- 2 shallots
- 2kg mussels
- 2 bay leaves
- 1 sprig of thyme
- 15g butter
- 50ml white wine
- 150ml cream
- Chop the parsley, garlic and shallots finely. Thoroughly wash the mussels in cold water two or three times. Throw away any mussels that stay open or float on top of the water. Remove the beards and any barnacles from the shells with a knife.
- Place the mussels in a roasting tin or baking dish. Add the garlic, shallots, bay leaves, thyme and half of the parsley and season with salt and the ground white pepper.
- Bring the butter, white wine and cream to the boil and pour over the mussels. Cook on shelf level 2 on Steam setting 3 at 99°C for 30 minutes or until all the shells are open.
Sprinkle with remaining chopped parsley and serve the mussels in the baking dish.
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.