Creamy mussels with wine, chilli and thyme. Photo / Babiche Martens
Creamy mussels with wine, chilli and thyme. Photo / Babiche Martens
Serves 2
1 Tbs butter 1 small onion, finely chopped 2 garlic cloves, finely sliced 1 carrot, finely diced 1 stick of celery, finely diced 1 potato, scrubbed and diced 1 tsp red or green chilli or more depending on your taste, finely chopped Finely grated zest of one lemon 100ml white wine 2 dozen mussels, scrubbed and de-bearded 150mlcream 1 Tbs fresh thyme leaves Freshly ground black pepper Crusty bread to serve, warmed
1 In a heavy-bottomed pot with a tight-fitting lid, melt the butter over a medium heat.
2 Add the onion, garlic, carrot, celery and potato. Stir to combine then cook until the vegetables have begun to soften.
3 Add the chilli, lemon and wine. Bring to a boil then add the mussels. Cover and leave to steam open - approximately 4 minutes.
