Steamed mussels with aromatics

• 2kg black mussels, scrubbed,debearded
• 1/2 leek (white and pale green part only), cut into matchsticks
• 1 carrot, cut into matchsticks
• 2 celery stalks, cut into matchsticks
• 2 garlic cloves, thinly sliced
• 2 bay leaves
• 2 thyme sprigs
• 1/2 cup (125ml) dry white wine
• 1/2 cup (125ml) thickened cream
• 1/4 cup flat-leaf parsley leaves

Energy 1023kJ	Fat saturated 8.00g
Fat Total 15.00g	Carbohydrate sugars 3.00g
Carbohydrate Total 3.00g	Dietary Fibre 2.00g
Protein 20.00g	Cholesterol 64.00mg
Sodium 601.93mg

All nutrition values are per serve.

1. 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).

2. 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.

This recipe is designed for a steamer oven.