Conwy mussels

Method

Clean the mussels thoroughly under cold running water, scrubbing shells and removing any beards; discard any that are open or cracked. Melt butter in a large heavy-bottomed pan over medium heat and gently soften the finely diced shallots and minced garlic for 2-3 minutes until fragrant. Pour in the white wine and add the thyme sprigs, bringing the liquid to a gentle simmer. Add the prepared mussels in batches, cover with a lid, and cook for 4-5 minutes, shaking the pan occasionally, until the shells have opened. Discard any mussels that remain closed, transfer the open mussels to serving bowls, and ladle the cooking broth over them. Finish with a generous scattering of fresh chopped parsley, season with sea salt and black pepper, and serve immediately with crusty bread to soak up the delicious broth.