ingredients
8
count
nutrition
172
calories
total time
40
mins
serves
6
servings
method
ingredients
ingredients
- 2 shallots, finely chopped
- 2 cloves of garlic
- Butter
- Fresh thyme
- 75ml dry white wine
- 1kg of mussels
- 1 tbsp of Glenisk Organic Crème Fraîche
- A good handful flat leaf parsley
method
- Wash and scrub the mussels, using a knife to cut off the mussels’ “beards”.
- Chop the shallots and garlic.
- Melt butter in a deep heavy-based saucepan with a lid.
- Fry the shallots.
- Add the white wine and boil for 3 minutes.
- Add the thyme.
- Add mussels. Cover with lid and steam for 4 – 8 minutes.
- Scoop out mussels with slotted spoon and put in serving bowls.
- Bring the leftover sauce to a boil until reduced and thickened.
- Take off the heat, add the crème fraîche and mix until you have a glossy sauce.
- Spoon sauce over mussels.
- Sprinkle with chopped parsley and serve with wedge of lemon.
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