Raymond Blanc presents a classic French dish that is easy to prepare at home. The recipe calls for fresh mussels, which are now widely available pre-cleaned. The dish can be prepared 4-6 hours in advance.
Begin by washing the mussels under cold running water, removing any barnacles or beards. Discard any that float or remain open. Drain them in a colander. Meanwhile, boil the wine in a small pan for 30 seconds to remove the harsh alcohol taste.
In a large saucepan over high heat, melt butter. Add onion, bay leaves, and thyme, stir, then add the boiled wine after 10 seconds. Bring to a boil, add the mussels, and cover with a tight-fitting lid. Cook for 2-3 minutes until the mussels open. Stir in cream and chopped parsley. No additional seasoning is needed as the mussels release enough salt water.
Serve the mussels in a large dish or warmed soup plates, with finger bowls and French bread to mop up the juices. For variations, add Madras curry powder for an Indian flavour, or chilli, garlic, lemongrass, and kaffir lime leaf with coconut milk for a Thai twist.
