Le Creuset’s Mussels in a Creamy Sauce
I just love mussels, expecially when they are cooked in wine or cider. The Môreson Miss Molly Kitchen Thief Sauvignon Blanc 2014 is the perfect wine to accompany this dish.
Serves 4 : Preparation time 15 minutes : Cooking time 20 minutes
1½ kg mussels in shells, debearded and scrubbed
2 small onions, finely diced
2 garlic cloves, finely chopped
1 tbsp. butter
8 sprigs of thyme
1 bay leaf
100ml dry white wine
4 tbsp. finely chopped parsley
Salt and freshly ground black pepper
Crusty bread to serve
Wash the mussels under cold, running water. Discard any open ones that won’t close when lightly squeezed. Soften the onion and garlic in the butter over medium to low heat in a Le Creuset Classic Round Casserole. Add the thyme, bay leaf and wine, and increase the heat to high. Add the mussels, cover with the lid and steam for 6 to 10 minutes until the mussels have opened. Remove and discard the thyme sprigs, bay leaf and any unopened mussels. Stir in the cream and chopped parsley, and season well. Remove from the heat, spoon into four large warmed bowls and serve with lots of crusty bread.
Michael’s wine recommendation – CLICK HERE