you will need(serves 4)
- 1 brown onion, finely diced
- 1 carrot, finely diced
- 1 small fennel, sliced
- 3 garlic cloves, finely chopped
- 2 Tbls Extra Virgin olive Oil
- 1 Tbls thyme leaves
- 120g cherry tomatoes, halved
- Half cup dry white wine
- 100ml White Balsamic Vinegar
- 100ml cream
- pinch of sugar
- 1kg cleaned mussels
- Small handful chopped parsley
NB: If using individual mussel pots allocate the ingredients equally to each.
Fry the onion, garlic, fennel and carrot in a large pot with the olive oil, until caramelised. Add tomatoes and thyme leaves and stir. When the tomato has softened and white wine then mussels.
Add White Balsamic Vinegar, cover for 3 minutes. Add cream and sugar and season with salt and plenty of pepper, stir well. When the mussels have opened you know they are ready, approximately another 4 minutes.
Evenly distribute the mussels among 4 bowls with plenty of the sauce. Sprinkle with chopped parsley and serve with a slice of crusty bread.