Serves: 2
Prep time: 10 minutes

2 tbsp. Borderfields Cold Pressed Rapeseed Oil
1 onion, finely chopped
3 garlic cloves, crushed
A few sprigs thyme
300ml dry white wine
5 tbsp. full fat crème fraiche
1kg bag mussels
Medium bunch flat leaf parsley, roughly chopped
Salt and pepper, to season

To serve:
Crusty fresh baguette to serve


  1. To start scrub the mussels well and remove any beards. Discard any that don’t close when tapped firmly on the work surface and thoroughly wash under cold water.
  2. In a large deep saucepan with a lid, heat the Borderfields over a medium heat. Add the onion and gently sauté for 5-10 minutes until soft. Then add the garlic, thyme and plenty of salt and pepper and cook for 3-4 minutes.
  3. Increase to a high heat and add the wine. Simmer for 3 minutes until reduced and stir in the crème fraiche and mussels, seasoning to taste. Seam the mussels in the saucepan for 2-3 minutes with the lid on until the shells have opened.
  4. Discard any mussels that have not fully opened then stir in the chopped parsley and serve with crusty bread.