A Normandy classic given a modern twist served in our sizzling SteakStones Bowls. Try and get mussels that have already been cleaned and de-bearded to make the dish even simpler to prepare.
Ingredients (serves 4)
• 1.8kg/3lbs 8oz mussels
• 100ml/4fl oz dry white wine
• 1 tbsp unsalted butter
• 1 small onion, very finely chopped
• 4 fresh bay leaves
• 8 sprigs fresh thyme
• 2 tbsp whipping cream
• 3 tbsp chopped fresh flatleaf parsley
1. Your SteakStones Bowls will take 10-20 mins to get to the perfect heat to keep your dish piping hot right through serving (10 mins on medium heat hob, 20 mins in oven at 180c), so provided you have everything ready if you get them on to heat first they should be ready once you’ve prepped the dish as below.
2. Wash the mussels under cold running water in a sink, removing any beards and barnacles as necessary. You shouldn’t scrub the shells as the colour will transfer during cooking turning your dish grey!
3. Boil the wine in a small saucepan for 30 seconds then set aside (this removes the alcoholic taste and leaves just the fruity acidity of the wine).
4. Melt the butter in a large saucepan over a high heat, then add the onion, bay leaves and thyme. Stir for 10 seconds, then add the wine and bring to a boil.
5. Add the mussels, cover with a lid and cook for 2-3 minutes or until the mussels open discarding any that do not open.
6. Add the whipping cream and parsley and stir well. No seasoning is required as the mussels will release a little salt water when they open which perfectly seasons the dish.
7. Place your heated bowls on the bamboo boards and spoon the mussels in. If the bowls are to the right heat then you should get just a hint of sizzle.
8. Serve to your delighted guests with plenty of good-quality French bread to mop up the juices and don’t forget a finger bowl or two to rinse in.