Ingredients

• 1kg/2lb 3oz fresh mussels
• 2 tbsp olive oil
• 1 shallot
• finely chopped
• 2 garlic cloves
• chopped
• 150ml/5fl oz white wine
• 2 sprigs thyme
• 150ml/5fl oz double cream
• small bunch flat leaf parsley
• chopped
• crusty bread
• to serve

Directions

• Clean the mussels by thoroughly scrubbing them under plenty of running water
• pulling away and discarding the 'beards'
• the seaweed-like stringy threads. Discard any broken mussels
• and any mussels that don't close tightly when you tap them.
• Heat the olive oil in a heavy pan with a tight-fitting lid. Add the shallot and garlic and cook over a medium heat until softened
• but not coloured.
• Add the wine and turn up to a high heat. As the wine starts to boil
• add the cleaned mussels and thyme to the pan. Turn the heat down to low.
• Put the lid on the pan and allow the mussels to steam. Cook for about 4-5 minutes
• lifting the lid from time to time to check - you will know they are cooked when the shells have opened. Discard any mussels that remain closed.
• Add the double cream and cook for a further minute.
• Scatter with the chopped parsley and serve in deep bowls.