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First, wash the mussels in cold running water; discard any that won't close when lightly tapped on a hard surface.
Next, pull out the fibrous 'beards' and remove any barnacles on the shells. Rinse the mussels again, ensuring that there are no loose bits of shell left attached to the mussels.
Using a pan large enough to take all the mussels (the pan should be only half full to allow for space to stir the shellfish), cook the shallots/onion until softened but not brown.
Next, add the mussels and white wine, cover with a lid and let them steam open; this should happen in 3-4 minutes. A good shake every now and then will help the cooking process.
Finally, add the cream, thyme and chopped parsley and remove from the heat.
Chopped garlic & shallots/onion
Chopped parsley & thyme
Dry white wine
Publication Date: January 28, 2015.