Though this is such a simple dish, it has plenty of flavour. Try to use the sweet, juicy and plump South Australian mussels which need no scrubbing and preparing. This is a great dish for sharing, with a pan on the table, along with plenty of crusty bread for mopping up the sauce.
125g speck bacon, diced
3 golden shallots, finely chopped
1 small onion, finely chopped
1 garlic clove, finely chopped
A few sprigs thyme, leaves picked
1 bay leaf
1kg black mussels, cleaned
200ml dry white wine
250ml Philadelphia Cream for Cooking, a cream alternative
½ cup finely chopped flat leaf parsley
Salt and freshly ground black pepper, to taste
Crusty bread, for serving
Melt butter in a large saucepan on medium heat. Cook bacon, golden shallots, onion, garlic, thyme leaves and bay leaf for 5 minutes until just soft. Add mussels, stir to combine and increase heat to high. Add wine and cook, covered, for 3-5 minutes or until mussels start to open. Stir through PHILLY Cream for Cooking and bring to boil.
Remove from heat, stir through parsley and season to taste. Divide between 4 large bowls or serve straight from the pan and let everyone help themselves along with the crusty bread.
Tip: Don’t season until the very end – it’s unlikely you’ll need to add salt because of the high salt content in the mussels and the speck or bacon.
Another tip: Don’t throw away mussels that haven’t opened. It’s really a hug waste and they’re totally fine. Just add closed mussels back to the pot for one minute. If they still don’t open, pry them open with a knife. They are FINE. Mussels will smell absolutely awful if they’re off, and they very very rarely are. I only every discard mussels that are cracked open before cooking.Recipe and styling by Kate Gibbs.