• 500g fresh mussels
• 150ml dry white wine
• 1 onion
• ¼ red pepper
• 2 tablespoons olive oil
• 2 cloves of garlic
• 2 teaspoons thyme

1. Check your mussels... if they don't close after a sharp tap, throw them away. A healthy mussel will always close when tapped – it's one of the ways it protects itself.
2. Put the olive oil in a pan and gently fry the onion, pepper, and garlic. Don't let the onions change colour – keep the heat low!
3. Add the white wine and thyme to the pan, then bring everything to a simmer. Add the mussels, cover the pan with a lid, and let them steam for 4 to 5 minutes. To see if they are cooked, lift the lid – if the mussels have opened, they are ready.
4. Discard any mussels that haven't opened – this is important. The rule is: a live mussel should close when tapped, and should be open after cooking!
5. Add the cream to the pan and heat for another minute. Then pour everything into a large, wide bowl, scatter finely chopped parsley over the top, and serve with delicious crusty bread.

Lisa Fearn.Recipe

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