Name: Mussels Mariniere
Ingredients: 2 kg mussels; 4 spring onions, finely chopped; 1 garlic clove, chopped; 1 tbsp butter; 3 cups dry white wine; 2 tbsp parsley, finely chopped; 2 pinches dried thyme (or 2 sprigs fresh thyme); 1 bay leaf; ground black pepper, to taste; extra chopped parsley and crusty French bread for serving

2 kg mussels

4 spring onions, finely chopped

1 garlic clove, chopped

1 tbsp butter

3 cups dry white wine

2 tbsp parsley, finely chopped

2 pinches dried thyme (or 2 sprigs fresh thyme)

1 bay leaf

ground black pepper, to taste

extra chopped parsley and crusty French bread for serving

1. Wash mussels under running water
2. If mussels have cracked or broken shells discard them
3. If any are slightly ope, tap sharply and if they do not close, discard
4. In a large saucepan saute spring onions and garlic in butter until transparent but not coloured
5. Add wine, parsley, thyme, bay leaf and pepper. Simmer for 10 minutes
6. Add mussels, cover saucepan into a large serving bowl and keep warm
7. The shells will open as the mussels cook - discard any shells that are still closed
8. Empty the saucepan into a large serving bowl and keep warm
9. Sprinkle with extra chopped parsley and serve immediately with crusty French bread
10. Enjoy!

Ingredients