- 2 pounds mussels
- 4 teaspoons olive oil
- 1 Spanish onion, chopped
- 6 cloves garlic, minced
- Salt and pepper
- 8 stems thymes, leaves plucked and chopped
- 1 cup dry white wine, like Sauvignon Blanc
- 1/2 cup heavy cream
- Bread for dipping (a must!)
An hour before you want to make your mussels, put them in a big bowl filled with water and a heaping spoonful of flour. Put the bowl in the fridge until you're ready to work with the mussels. This just ensures that the mussels spit out any sand they might be chewing on before they go into the pot.
When you're ready to make the mussels, drain the mussels from the water, and rinse off the flour. If any mussels are open, throw them out.
Preheat a large pan with high sides to medium heat. Add the olive oil, and the onion and garlic. Season with salt and pepper, and sauté, stirring often, until the onions are soft, fragrant, and translucent: about 4 minutes.
Add the wine and thyme and mussels to the pot, and season again with salt and pepper. Leave the heat on medium, and cover the pot. Leave the pot alone: once all the mussels have opened, after about 5 minutes, the dish is done. If any mussels are still closed, throw them out.
Take the pan off the heat, and stir in the heavy cream. Serve with bread!
Just double the recipe for 4!
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