1 bag of blue mussels
1 bottle of Petit Chablis
1 bottle of cheap ass white wine
1 large shallot, finely chopped
4 garlic cloves, finely chopped
Parsley, finely chopped
7/8 cups of cream
White Burgundy (The Louis Jadot is amazing and great value for money) or any Petit Chablis.
Thorw butter and olive oil in a large pot on medium heat. Add shallots, garlic and thyme and let it simmer for a while. Once the shallots are soft, add 2 glasses of white wine - the cheap ass one. While it simmers for about 30 minutes on low heat, open up the Petit Chablis and have a glass, it is after all one of the perks of being behind the pots.
Now clean the mussels and check that they're alive. Any open mussels should close if you tap on them - if they don't, throw them away. Bring the heat up and throw the mussels in, cover with a lid and let them cook for 4-5 minutes. Shake the pot every now and then. They're done once they've all opened up. Lift the mussels out and set aside, pour the cream in and reduce for 5 minutes. Throw the mussels back in, give it a stir and sprinkle it with chopped parsley before serving piping hot with toasted rustic bread.