Ingredients
2 kg NZ Green Lipped mussels
50 g butter
3 large shallots, finely sliced
2 sticks celery, finely sliced
1 leek, finely sliced
2 bay leaves
2 tbsp chopped fresh parsley
1 sprig fresh thyme
1 tsp ground black pepper
300 ml dry white wine
2 tsp SIDS SMOKEY GARLIC SAUCE
200 ml double cream
SIDS SALT & PEPPER
Directions
Wash in cold running water, scrub them and remove the beards. Discard any that do not close when tapped.
Melt the butter in a large pan or stockpot. Add the shallots, celery, leek and bay leaves and cook until softened but not browned. Add the mussels, half the parsley, the thyme, black pepper and stir well. Add the wine and SIDS SMOKEY GARLIC SAUCE, bring to the boil, then cover the pan and steam the mussels for around three minutes.
The mussels are ready when they open. Discard any unopened mussels. Pour in the cream and stir thoroughly.
Serve in big bowls garnished with the remaining parsley and a seperate bowl of hot fries that are sprinkled with SIDS SALT & PEPPER.
