Blueshell Mussels with White Wine & Thyme
Servings: 6 people
Prep Time: 20 minutes
Cook Time: 10 minutes
- Blueshell mussels - 2 kg
- Olive oil - 2 tbsp
- Shallots - 2 (finely chopped)
- Turriefield leeks - 3-4 (finely chopped)
- Garlic - 2 cloves (finely chopped)
- White wine - 250 ml
- Fresh thyme - handful
- Honey - 1 tbsp
- Shetland Dairies double cream - 50 ml
- Place fresh mussels in a large bowl of cold water and wash thoroughly.
- Discard any mussels with broken shells and remove the beards with a knife, if they are present.
- If any mussels are open, tap them sharply against the side of the bowl; if they are alive they will close. If they do not close discard them.
- Heat olive oil in a large heavy based pan.
- Sauté shallot, garlic and leeks until tender, about 2 or 3 minutes.
- Add the white wine to the pan and bring to the boil.
- Add the mussels, pop the lid on the pot and steam for 5 minutes until the mussels open.
- Remove mussels with a slotted spoon to their serving dish(es).
- Add the thyme, honey and cream to the mussel liquid and stir gently until combined. Do not let it boil.
- Divide the mussels and liquid between 6 bowls, garnish with thyme sprigs and serve immediately with fresh crusty bread for dipping into the sauce.