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Steamed mussels with aromatics

Name: Steamed mussels with aromatics
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4
Ingredients: 2kg black mussels, scrubbed,debearded; 1/2 leek (white and pale green part only), cut into matchsticks; 1 carrot, cut into matchsticks; 2 celery stalks, cut into matchsticks; 2 garlic cloves, thinly sliced; 2 bay leaves; 2 thyme sprigs; 1/2 cup (125ml) dry white wine; 1/2 cup (125ml) thickened cream; 1/4 cup flat-leaf parsley leaves

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25m

15m

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Serve steamed mussels with crusty bread to soak up the delicious aromatic sauce.

2kg black mussels, scrubbed,debearded
1/2 leek (white and pale green part only), cut into matchsticks
1 carrot, cut into matchsticks
2 celery stalks, cut into matchsticks
2 garlic cloves, thinly sliced
2 bay leaves
2 thyme sprigs
1/2 cup (125ml) dry white wine
1/2 cup (125ml) thickened cream
1/4 cup flat-leaf parsley leaves

Method

1.

Heat the steamer oven to 100°C. Place the vegetables, garlic, bay leaves and thyme in a metal pan large enough to hold all the mussels. Place in the oven for 2 minutes. Turn oven to 85°C, then add mussels and wine to pan and toss with vegetables. Cook for 12 minutes until mussels open (discard any that haven't opened after this time).
2.

Using a slotted spoon, transfer mussels to a large serving bowl and set aside. Stir cream into the cooking juices, season to taste with salt and pepper, and return to the steamer for a further minute to heat through. Discard bay leaves and thyme. Pour the cream mixture over mussels, sprinkle with the parsley and serve.

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