Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 kg Mussels 2 Fresh thyme sprigs or
4 Shallots chopped finely -pinch of dried thyme
1 Garlic clove chopped 2 Bay leaves
2 tb Olive oil 1/2 ts Ground black pepper
3 ts Butter 125 ml Fresh cream
2/3 c Dry white wine Extra chopped parsley
1/3 c Water Lemon quarters
3 ts Finely chopped parsley

Wash the mussels under running water, and remove all traces of mud, seaweed
and barnacles. Remove beards(the rough fury part around the mussel). If
mussel shells are cracked or broken, discard them. If any mussels are
slightly open, tap sharply, and if they don't close, discard.

Gently fry the garlic and shallots in olive oil and butter until
transparent but not coloured. Add wine, water, parsley, thyme, bay leaf,
pepper and mussels. Pour cream over the top. Cover pan , bring to boil and
steam over a high heat for about 4 minutes, shaking pan constantly. The
shells will open as the mussels cook.

Serve as soon as the shells open. Serve in deep bowls like mixing bowls,
garnished with chopped parsley and lemmon quarters.

Don't forget a large spoon to scoop up the juice.

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