Mediterranean Mussels In Creamy Wine & Thyme Sauce

Step 1: Clean the mussels with a soft brush or a bit of the green scrubbing cloth, removing any dirt, barnacles and the beard. Remember the beard;

Step 2: Discard any open, damaged or those which do not close when tapped;

Step 3: Place in a bowl, cover with water and soak for an hour or so, changing water during process;

Step 4: Place the butter in a large pan, add the onion and garlic and for sauté 1 minute or so.

Step 5: Add the wine and bring to the boil;

Step 6: Lower the heat, add the thyme, place a lid on the pan and cook for some 3 to 4 minutes or so until the mussels begin to open;

Step 7: Stirring continuously, add the crème fraiche or cream, parsley and season to taste with salt and pepper;

Step 8: Heat through ensuring the mussels open; Discard any that remain closed;

Step 9: Place pan on table with warm bowls and bread, spoon in the mussels, pour sauce over them and eat.