I love mussels for a number of reasons but their affordability to deliciousness ratio and their speed of cooking are right up there. I enjoy them in a multitude of ways, and you can find other mussel recipes here, but I love them the most when they are cooked classically with shallots, garlic, parsley, thyme, cream and white wine. It’s the perfect bowl to enjoy with a glass of crisp wine and one of my favourites is De Wetshof Estate Limestone Hill, an unwooded Chardonnay.
This recipe feeds two people and takes about 10 minutes to make. Have everything ready before you get going – I love to pour myself a glass of wine to enjoy the process. I’ve also added a glass of the Limestone Hill to the recipe because you want to put the best wine in it too. A lovely loaf of crusty bread is imperative to serve with these mussels to mop up the delicious sauce.
- 2 Tbsp butter
- 1 Tbsp oil
- 2 shallots very finely chopped
- 2 cloves of garlic, crushed
- 6 – 8 thyme stalks
- 200ml De Wetshof Estate Chardonnay
- 1 kg fresh mussels
- 250ml cream
- 1 Tbsp chopped parsley
- In a medium sized heavy based pot, add the butter and olive oil and sauté the shallots until soft, about 3 minutes. Add the garlic and thyme stalks and cook for about another minute but keep stirring to prevent the garlic from going brown. Add the white wine and then the mussels. Put the lid on the pot and steam for about 3 minutes until the shells are open.
- Scoop the mussels and thyme stalks out the pot with a slotted spoon and set aside. Discard the thyme and any mussels that have not opened. Add the cream to the pan liquid and allow this to bubble over a low heat until the sauce has reduced slightly, and the cream starts to thicken. Add half the parsley and then add the cooked mussels back in and toss around to reheat for a minute or 2. Sprinkle over the remaining parsley and serve immediately with the crusty bread and a glass of Chardonnay.
For more recipes I’ve made with the absolutely delicious Limestone Hill:
This post was sponsored by Dewetshof Estate