This one-pot mussel dish is the ultimate crowd pleaser and easy entertaining at its best. With minimum effort, it delivers maximum effect.
Ingredients
Method
Ingredients
- 30ml olive oil
- 2 small onions, peeled and finely chopped
- 4 cloves garlic, peeled and finely sliced
- Peel of 1 lemon
- 3 sprigs of fresh thyme
- 500ml Méthode Cap Classique or sparkling wine
- 1.5kg fresh mussels, cleaned
- Sea salt and freshly ground black pepper, to season
- Fresh dill, to garnish
- Fresh crusty bread, to serve
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Method
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1Place a Le Creuset 30cm Signature Shallow Casserole over medium heat and drizzle with olive oil. Sauté the onions until translucent and soft. Add the garlic, lemon peel and thyme and cook for a further 2 minutes. Turn up the heat and add the mussels and MCC or sparkling wine.
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2Place the lid on and cook on high for 5-8 minutes until the mussels open and turn a bright orange colour. Turn down the heat to a simmer and season the sauce with salt and pepper to taste. Reduce slightly and serve warm, garnished with dill and alongside crusty bread.
Cook’s tip: Add half a cup of cream once the mussels are cooked, just before the sauce starts to simmer, for a creamy, luscious sauce.
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