As we're safely back in to the months where you can pick and eat Mussels, our good friend and collaborator Jack Bevan has shared a delicious and simple recipe for Mussels with thyme and parsley. A warm winter favourite and delicious pairing for a Pentire & Tonic.

Mussels with thyme and parsley

1kg mussels
3 shallots, finely chopped
handful of picked thyme leaves
2 bay leaves
1 garlic clove crushed with the back of knife
150ml Picpoul de pinet white wine, dry vermouth also works really well
60g butter, cubed
a good handful of finely chopped flat-leaf parsley
sea salt
black pepper

Method

Rinse the mussels under cold running water, giving them a good scrub in order to remove any barnacles and bits of dirt. Some may have ‘beards’, these should be removed. Mussels with broken shells should be discarded. To check if any open mussels are alive give them a tap, discard them if they don’t close after around a minute. Then pop them in cold water in the fridge until it’s time to cook them.

Heat a splash of olive oil in a large heavy bottomed pan, add the shallots, bay leaf, thyme, garlic and cook for a few minutes before adding the wine. Simmer over a medium heat fire for around 10 minutes until softened but not browned.

Drain the mussels and add these to the pan. Cover with a lid and cook until they open, this should take 2-3 minutes.

Finally add the butter and parsley and give the mussels a good stir, allowing the butter to melt. Season to taste. Remove any mussels that haven’t opened and serve immediately. Have the flatbreads ready to dip in the wonderfully aromatic sauce.