Steamed NZ Greenshell mussels with white wine, celery, bacon and cream

INGREDIENTS:

• 2.7 kg fresh Greenshell mussels (scrubbed & debearded, just before cooking)

• 150g butter

• 150g bacon, very small dice

• 2 shallots, thinly sliced

• 1 celery stick, thinly sliced

• 3 garlic cloves, finely sliced

• 4 sprigs of thyme, chopped

• 400ml dry white wine

• 200ml cream

• 3 Tbsp. parsley, chopped

• Salt & pepper

• Lemon wedges to garnish

METHOD

1.      Heat the butter in a large pot over medium high heat. Once melted, add the bacon and cook gently for 5-6 minutes until lightly golden. Add the shallots, celery, garlic and thyme and cook for another 4 minutes until softened.

2.      Raise the heat to high, add the white wine and bring to a boil. Season with salt and pepper.

3.      Add the mussels. Cover with a tight fitting lid and cook for about 4-6 minutes, shaking the pot regularly. 

4.      With a slotted spoon, remove the opened mussels and place in a clean bowl and keep warm.

5.      Quickly reduce the cooking liquid by half, then add the cream. Bring to a boil and simmer until lightly thickened.

6.      Stir through the chopped parsley.

7.      Divide the mussels into four serving bowls and spoon over the cooking juices.   Garnish with lemon wedges and serve.