Ingredients
- kg fresh mussels in their shell
- ½ tbsp olive oil
- ½ onion (finely chopped)
- 1 fresh bay leaf
- 4 sprigs of fresh thyme
- 1 clove of garlic (finely chopped)
- 150ml medium white wine
- 50ml single cream
- 14g fresh flat-leaf parsley (chopped)
- ½ baguette, to serve
- 1 lemon, cut into wedges, to serve
The Crockford Cookbook 