Serves: 4 Time: 20 minutes
- 1.5kg mussels
- 600ml white wine
- 2 onions, finely sliced
- 2 cloves garlic, crushed
- 4 bay leaves
- 2 tsp thyme
- 2 tsp parsley
- 60g butter
- Salt and pepper to taste
Melt the butter in a large saucepan on medium heat and add the onions. Cook for about 5 minutes until softened but not brown.
Add the mussels, garlic, wine, bay leaves, thyme and salt and pepper to taste. Cover and bring to the boil. Cook for 5-8 minutes until or until the mussels have opened.
Remove the opened mussels with a slotted spoon and transfer to a warm bowl and cover to keep warm. Discard any that haven’t opened.
Strain the liquid into a pan and bring to the boil. Add the parsley and salt and pepper to taste.
Serve with the sauce poured over the top along with some crusty bread or chips.