Mussels with Spring Onions and Cream

Serve with Belleruche White or Rosé.

Serves 2-4

Pretty pink mussels in their shiny black shells are always a favorite. The creamy broth is delicate and full of flavor. Serve this dish as a first course or as the main event.

4 tablespoons butter
2 generous pinches chopped fresh thyme leaves
16 spring onions or scallions, trimmed and chopped
2 2-pound bags mussels, washed and de-bearded
Splash of dry white wine
1 cup heavy cream
Salt and freshly ground black pepper

Melt the butter in a large deep skillet over medium heat. Add the thyme and all but a small handful of the onions and sauté for about 1 minute. Add the mussels and a good splash of wine, increase the heat to high, and cook, covered, until all the mussels have opened, about 5 minutes. Discard any shells that don’t open. Transfer the mussels (leaving the juices in the pan) to a big bowl or 4 individual bowls. Pour the cream into the pan, bring to a boil, and cook until the creamy broth has reduced by half. Taste and season with salt and pepper. Pour the broth over the mussels and garnish with the reserved onions.

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