Entree: United Kingdom – Wales – Conwy Mussels (Fresh Conwy mussels steamed in a fragrant wine, herb, and cream broth)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Total 25 min

Ingredients

- 3 lb (1.4 kg) Conwy mussels, scrubbed and debearded
- 2 tbsp (30 ml) unsalted butter
- 1 tbsp (15 ml) olive oil
- 2 large shallots, finely chopped
- 3 garlic cloves, minced
- 1 cup (240 ml) dry white wine
- 1/2 cup (120 ml) heavy cream
- 1 bay leaf
- 2 sprigs fresh thyme
- 1/4 cup (15 g) fresh flat-leaf parsley, chopped
- Zest and juice of 1 lemon
- Salt to taste
- Freshly ground black pepper to taste
- Crusty bread for serving

Instructions

1. Rinse and inspect mussels: discard any with broken shells and any that do not close when tapped. Set aside.
2. In a large wide pot or deep skillet, melt butter with olive oil over medium heat. Add shallots and cook until soft and translucent, about 3–4 minutes. Add garlic and cook 30 seconds until fragrant.
3. Pour in white wine and add bay leaf and thyme; bring to a simmer and reduce for 2–3 minutes.
4. Stir in heavy cream and season with salt and pepper. Return to a gentle simmer.
5. Add the mussels, cover the pot, and steam over medium-high heat until all mussels open, about 5–7 minutes. Shake the pan once or twice during cooking to distribute heat. Discard any mussels that remain closed.
6. Remove from heat, discard bay leaf and thyme stems, stir in parsley and lemon zest and juice. Adjust seasoning.
7. Serve immediately in bowls with plenty of broth and crusty bread for dipping.