Belgian Mussels in Cream Sauce

Ingredients

• 2 lbs live mussels in shells, cleaned and debearded
• 3 tablespoons unsalted butter
• 1 whole medium yellow onion
• 3 cloves fresh garlic cloves
• ¼ cup fresh parsley, flat-leaf
• 2 sprigs fresh thyme sprigs
• 1 whole bay leaf
• ¾ cup dry white wine
• ½ cup heavy cream
• ¼ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper

Instructions

1. 1

   Rinse the 2 lbs of mussels under cold running water, scrubbing the shells with a stiff brush to remove any sand or barnacles. Discard any mussels with cracked shells or that don't close when tapped — they're dead and unsafe to eat. Pull off any wispy beards protruding from between the shells using your fingers or a small knife, then place the cleaned mussels in a large colander to drain.

2. 2

   Dice 1 medium yellow onion into 1/4-inch pieces — keeping them uniform helps them cook evenly and release their sweet flavor into the sauce. Peel and thinly slice 3 garlic cloves, and roughly chop about 1/4 cup of fresh flat-leaf parsley (you'll use half now and half at the end for brightness).

3. 3

   Set a large heavy-bottomed pot (at least 6 quarts) over medium heat. Add 3 tablespoons of unsalted butter and let it foam gently, about 30 seconds — foaming butter means it's hot enough to cook but not so hot it will brown.

4. 4

   Add the diced onion and sauté, stirring occasionally with a wooden spoon, until the pieces turn soft and translucent, about 3-4 minutes. You should smell a sweet onion aroma — this is aromatics flavor being built. Add the sliced garlic, 2 thyme sprigs, and 1 bay leaf, then cook for another 30 seconds until fragrant.

5. 5

   Pour in 0.75 cup of dry white wine — the bubbling and aromatic steam that rises signals the wine is beginning to reduce. Let it bubble gently for 1 minute, which cooks off the harsh alcohol taste and concentrates the wine's flavor.

6. 6

   Add the cleaned mussels to the pot, distributing them evenly so they contact the bottom. Cover with a tight-fitting lid and increase the heat to medium-high. Steam for 5-7 minutes — you'll know they're done when the shells pop open and the meat is tender.

7. 7

   Using a slotted spoon, transfer the opened mussels to a large serving bowl, leaving the cooking liquid behind. Discard any mussels that haven't opened after 10 minutes — they're dead and unsafe to eat. Set the bowl aside and cover loosely with foil to keep warm.

8. 8

   Pour 0.5 cup of heavy cream into the pot with the mussel cooking liquid. Set the pot back over medium heat and gently stir with a whisk, scraping up any flavorful browned bits from the bottom — this is fond, and it's pure umami. Let the cream simmer gently for 1-2 minutes until it thickens slightly and coats the back of a spoon. This creamy sauce is the soul of the dish.

9. 9

   Taste the sauce with a small spoon and season with 0.25 teaspoon of sea salt and 0.25 teaspoon of freshly ground black pepper — but taste first, as the mussels themselves release salt into the cooking liquid. Stir in half of your chopped fresh parsley (about 2 tablespoons).

10. 10

    Pour the hot cream sauce over the mussels in the serving bowl, making sure each mussel is bathed in the silky sauce. Top with the remaining chopped fresh parsley for a fresh, peppery finish. Serve immediately in wide, shallow bowls, making sure each diner gets plenty of sauce — it's too good not to eat with crusty bread for soaking.

Tools you’ll need

• colander
• stiff brush
• small knife
• cutting board
• large heavy-bottomed pot (6-quart minimum)
• wooden spoon
• whisk
• slotted spoon
• tight-fitting pot lid
• aluminum foil
• shallow serving bowls

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