Devine Mussel Pot

• 1 onion
• 1 clove garlic
• 1 cup white wine
• 1 cup fullcream cream
• 1 thyme (1 sprig)
• 1 tbsp butter
• 1 dash olive oil
• 1 Exotic Bread
• 500 grams half shell mussels
• 500 grams mussel meat
• 1 bunch chopped chives / spring onion
• 1 blackpepper to taste. Be generous.

1. Finely chop onion
2. Heat butter and olive oil
3. Fry onions until soft
4. Add thyme, wine and cream
5. Heat slowly and bring to boil.
6. Let boil for 3 minutes
7. Finely slice garlic and chop slices
8. Add garlic
9. Season with ground black pepper.
10. Be generous!
11. Clean musels by briefly rinsing in water.
12. Remove any grass and mussel beards.
13. Scrape the back of the shelled mussels with a butter knife to clean shells
14. Add mussels.
15. Give it a gentle stir.
16. Dont break the mussel meat
17. Turn off the heat and let mussels cook for 3 minutes.
18. Cooking them too long will toughen them.
19. Cut your exotic bread in big thick slices
20. Use any exotic bread.
21. Be creative.
22. Please don't spoil it with buttered whitebread!
23. Dont butter the bread slices
24. Dish mussels in a bowl/serving pot with all the sauce
25. Chop the chives and sprinkle on top of the mussels before serving
26. Enjoy with a glass if the same white wine used in the mussel sauce!

onion, clove garlic, white wine, fullcream cream, thyme, butter, olive oil, bread, onion, blackpepper

Taken from cookpad.com/us/recipes/331121-devine-mussel-pot (may not work)