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Can replace the quarter onion with a couple of Shallots.
0. Clean the mussels and removed the beards. Discard any that are open.
1 Melt the butter in a large pan and add the garlic, onion and thyme. Cook until the garlic/onion is soft, but not browned.
2 Add the mussels and the wine.
3. When the mussels have opened, add the cream and bring to the boil.
4. Fish out and discard any mussels that didn't open.
5 Stir in the parsley and chervil, season generously with salt and freshly ground black pepper and serve immediately.
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