Belgian mussels

Cooking : time less than 10 mins

Ingredients

2kg/4%26frac12;lb mussels
50g/2oz unsalted butter
3 large shalplenty, finely sliced
2 sticks celery, finely sliced
1 leek, finely sliced
2 bay leaves
2 tbsp chopped fresh parsley
1 sprig fresh thyme
1 tsp freshly ground black pepper
300ml/%26frac12; pint dry white wine
200ml/7fl oz double cream

Method

1. To clean the mussels, wash in nippy running water, scrub them and remove the beards. Disvehicled any that do not close when tapped.
2. To cook the mussels, melt the butter in a large pan or stockpot. Add the shalplenty, celery, leek and bay leaves and cook until softened but not browned.
3. Add the mussels, half the parsley, the thyme and freshly ground black pepper and stir well.
4. Add the wine, bring to the boil, then cover the pan and steam the mussels for around three minutes.
5. The mussels are ready when they open. Disvehicled any unopened mussels. Pour in the cream and stir thoroughly.
6. Serve in big bowls garnished with the remaining parsley.

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Orignal From: Belgian mussels