Creamy Mussels With Wine, Chilli And Thyme

• 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 taste, finely chopped
• Finely grated zest of one lemon
• 100ml white wine
• 2 dozen mussels, scrubbed and de-bearded
• 150ml cream
• 1 Tbs fresh thyme leaves
• Freshly ground black pepper
• Crusty bread to serve, warmed

1. 1. In a heavy bottomed pot with a tight-fitting lid, melt the butter over medium heat.
2. 2. Add the onion, garlic, carrot, celery and potato. Stir to combine then cool until the vegetables have begun to soften.
3. 3. Add the chilli, lemon and wine. Bring to the boil then add the mussels. Cover and leave to steam open - approximately 4 minutes.
4. 4. Remove the lid, add the cream and thyme. Simmer for a few minutes before grinding in plenty of black pepper. Serve in large warm bowls with bread.

butter, onion, garlic, carrot, celery, potato, red, lemon, white wine, mussels, cream, thyme, freshly ground black pepper, crusty bread

Taken from www.epicurious.com/recipes/member/views/creamy-mussels-with-wine-chilli-and-thyme-52581331 (may not work)