Ingredients

Serves 4-6

2 kg of mussels (clean)
3 golden eschalots (finely chopped)
1 small onion (finely chopped)
1 bunch of thyme (picked)
1 bay leaf
1 clove of garlic (finely chopped)
200 ml of white wine
1 bunch of parsley (finely chopped)
200 ml of pouring cream
100 gr of butter
Pepper to taste

Method

In a large pot melt the butter on a medium heat then add the eschalots, onions, garlic, thyme and bay leaf and cook until just soft.

Place the mussels into the pot and turn the heat to high. Give it a good stir and then add the wine. Place a lid on and cook until mussels open.

Take the lid off and add the cream. Bring it to boil then add the parsley and pepper.

Serve with crusty bread and, if you are greedy like me, some home made chips.