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
Crusty fresh baguette to serve
- 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.
- 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.
- 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.
- Discard any mussels that have not fully opened then stir in the chopped parsley and serve with crusty bread.