French mussels
Ingredients
9
Steps
4
Serves
4
Cook Time
65-70 Min
Ingredients
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Clean the mussels by scrubbing or scraping the shells and pulling out any beards that are attached to them. Discard any mussels with broken shells or any that do not close when tapped on a work surface.
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Put the mussels into a large saucepan with just the water that clings to their shells. Cook the mussels, tightly covered, over a high heat for 3–4 minutes until the mussels have opened. Discard any mussels that remain closed. Strain, reserving the cooking liquid.
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Heat the oil in a large saucepan over a low heat. Add the onion and sweat gently for 8–10 minutes until softened but not coloured. Add the garlic and thyme, and cook for a further 1 minute. Add the wine and simmer rapidly until reduced and syrupy. Add the tomatoes and reserved mussel cooking liquid, and bring to the boil. Cover and simmer for 30 minutes. Uncover and cook for a further 15 minutes.
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Add the mussels and cook for a further 5 minutes until heated through. Stir in the parsley, season with salt and pepper and serve immediately.