It has been some time since I partook in a good bowl of mussels, I think the last time I had them was at French Connection in Franschhoek, which still has to be one of my favourites on their menu.
So stumbling across this recipe gave me a great excuse (not that I needed one) to prepare some of my own in this white wine and cream sauce.
Again, as with all things seafood I picked these up from Gary at The little fisherman, fresh and shelled, unlike many other places that seem to sell them half shelled and frozen.
The sauce is made from onion, garlic, cream, fennel, fresh bay leaves (out of my allotment) and white wine. I decided to serve it with fresh Portuguese rolls, which were used to lap up the remaining sauce.
The dish is served with a simple side salad of both cress and watercress, drizzled with an olive oil and English mustard dressing.
It is certainly 20 minute worthy, it helps having a blender handy, which aids in the chopping the sauce vegetables.
Overall a great meal and one I’ll certainly be keeping handy for a summer afternoon lunch affair, served with a chilled bottle of Sauvignon blanc.