This is a recipe I originally wrote for a Grootbos article - inspired by a cosy weekend indoors, while rain lashed at the windows, it is the perfect comfort-filled dish for cooler weather. Based on a French classic, don't let the name put you off - it really is ridiculously simple. A one-pot wonder, even. A delicious combination of cream and thyme forms the base of a rich sauce for simple, sea-scented mussels. Green on the SASSI list, they are also a sustainable choice - so eat them abundantly and with abandon.
With (another) long weekend ahead, this is the perfect family-feast dish. Set it on the table, let everyone help themselves, with enough fresh baguette to mop up the left over sauce. Heaven.
Ingredients:
750g mussels in the half-shell, cleaned, debearded
1 tsp olive oil
2 shallots, finely diced
2 cloves garlic, finely diced
125ml white wine
125ml cream
small handful fresh thyme, removed from the stalk
Baguette to serve
Method:
Heat the olive oil in a shallow pot over a medium-high heat (a buffet casserole is perfect).
Add the diced shallots and garlic and stir until they turn translucent and soften – but don’t allow them to brown.
Add the white wine and allow to come to a boil.
Reduce to a simmer and add the mussels – tossing them gently until well coated in the liquid.
Add the thyme.
Place a lid on the pot and allow to simmer for approximately 5 minutes, until the mussels are cooked.
Remove the lid, add the cream and simmer until the cream is heated through.
Serve in generous bowls, with enough baguette to mop up all the sauces.
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