Photography by Keiko Oikawa
Cyril Southerland's Brancaster Staithe mussels cooked in white wine, cream and parsley (serves 2 as a light lunch).
INGREDIENTS
1 kg cleaned closed mussels
4 large shallots finely chopped
Pinch of fresh thyme leaves
150ml dry white wine
250ml fresh double cream
Pinch of chopped flat leaved parsley
Seasoning to taste - salt often not required
METHOD
Heat a thick-bottomed pan with a tightly fitting lid, add the shallots, thyme, white wine and mussels. Cover with the lid. Shake the pan every 30 seconds to encourage the mussels to open. After about five minutes, the mussels will be cooked and can be served. Ensure any closed ones are discarded as you eat.
