KEY POINTS:
Serves 6
2kg small mussels
1 small onion or 2 shallots, finely sliced
1/2 cup dry white wine
sprig of thyme
1/2 cup cream
2 tbsp chopped parsley
Freshly ground black pepper
Sliced baguette or sourdough
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. Drink rose and thank God you're alive.