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Export 10 ingredients for grocery delivery
Step 1
Heat the steamer oven to 100°C. Place the vegetables, garlic, bay leaves and thyme in a metal pan large enough to hold all the mussels. Place in the oven for 2 minutes. Turn oven to 85°C, then add mussels and wine to pan and toss with vegetables. Cook for 12 minutes until mussels open (discard any that haven't opened after this time).
Step 2
Using a slotted spoon, transfer mussels to a large serving bowl and set aside. Stir cream into the cooking juices, season to taste with salt and pepper, and return to the steamer for a further minute to heat through. Discard bay leaves and thyme. Pour the cream mixture over mussels, sprinkle with the parsley and serve.
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