MasterChef Cookery Course
Mussels should be alive when you buy them and should be closed – tap them and discard any that do not close. Cook them promptly after purchase.
Melt the butter in a large, wide, heavy-based pan, add the onions, and fry gently until lightly browned. Add the mussels, garlic, wine, bay leaves, and thyme. Season with
salt and pepper to taste. Bring to the boil, then cover the pan and cook for 5–6 minutes or until the mussels have opened, shaking frequently.
Remove the mussels with a slotted spoon, discarding
any that remain closed. Transfer them to warmed bowls, cover, and keep warm.
Strain the cooking liquid into a saucepan and bring to the
boil. Check the seasoning and add the parsley, then pour over the mussels and serve at once.