Ingredients
| 2 kgs | Mussels, small (Main) |
| 1 | Onion, or two shallots, finely sliced |
| ½ cup | Dry white wine |
| 1 sprig | Fresh thyme |
| ½ cup | Cream |
| 2 Tbsp | Fresh parsley, chopped |
| 1 to taste | Freshly ground black pepper |
| 1 | Baguette, sliced. or use sourdough |
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Directions
- Scrub the mussels in a sink of cold water, pulling off the beards.
- Throw them into a heavy-based pot along with the shallots, wine and thyme. Cover and turn up the heat. Steam the mussels open, which takes only about five minutes.
- Add the cream, pepper and parsley, heat through and serve immediately.
- Eat with your fingers and soak up the juices with the bread.
