This Le Creuset one-pot mussel dish is the ultimate crowd pleaser and easy entertaining at its best. With minimum effort, it delivers maximum effect.

Cook’s tip: Add half a cup of cream once the mussels are cooked, just before the sauce starts to simmer, for a creamy, luscious sauce.

INGREDIENTS

30ml olive oil
2 small onions, peeled and finely chopped
4 cloves garlic, peeled and finely sliced
Peel of 1 lemon
3 sprigs of fresh thyme
500ml Méthode Cap Classique or sparkling wine
1.5kg fresh mussels, cleaned
Sea salt and freshly ground black pepper, to season
Fresh dill, to garnish
Fresh crusty bread, to serve

METHOD

Place a Le Creuset 30cm Signature Shallow Casserole over medium heat and drizzle with olive oil. Sauté the onions until translucent and soft. Add the garlic, lemon peel and thyme and cook for a further 2 minutes. Turn up the heat and add the mussels and MCC or sparkling wine.

Place the lid on and cook on high for 5-8 minutes until the mussels open and turn a bright orange colour. Turn down the heat to a simmer and season the sauce with salt and pepper to taste. Reduce slightly and serve warm, garnished with dill and alongside crusty bread.