For a dish that looks great and is quick and simple to prepare, you can't do better than this French classic.
2 small bunches of parsley, 1 clove garlic, 2 shallots, 2 kg mussels, 2 bay leaves, 1 sprig of thyme, salt, 1 pinch white pepper, ground, 15g butter, 50ml white wine, 150ml cream.
1 Chop the parsley, garlic and shallots finely. Thoroughly wash the mussels in cold water two or three minutes. Throw away any mussels that stay open or float on top of the water. Remove the beards from the shells and any barnacles with a knife.
2 Put the mussels in a roasting tin or baking dish. Add the garlic, shallots, bay leaves, thyme and half of the parsley and season with salt and the ground white pepper.
3 Bring the butter, white wine and cream to the boil and pour over the mussels. Cook on shelf level 2 on Steam setting 3 at 99°C for 30 minutes or until all the shells are open.
To serve Springkle with remaining chopped parsley and serve the mussels in the baking dish.