Frozen mussels in cream sauce

Since frozen mussels are used for this dish, the first thing they need to be removed from the freezer and transferred to the refrigerator compartment. So the mussels will slowly defrost and will not lose their taste. You can leave them in the refrigerator overnight (or vice versa - for a day if you plan to cook mussels for dinner).

And now we proceed directly to cooking. Mussels are washed under cold water, left in a colander to drain excess moisture. Peel the onion and garlic from the husk. Finely chop the onion into cubes, and chop the garlic - also with a knife, chop the garlic finely.

Put a frying pan on medium heat, spread the butter on it and wait for it to melt and the pan to heat up. Add chopped garlic and onion to the oil, fry for 2-3 minutes, stirring, until the vegetables soften.

Next, add thyme sprigs and bay leaf to the pan, which must first be washed and dried with paper towels. Pour in dry white wine, mix everything well. We add fire to the maximum.

Now we spread the thawed mussels, stir everything again, then cover with a lid and cook everything together for 5-6 minutes. While the mussels are cooking, wash, dry and finely chop the parsley.

When the specified time has passed, we remove the lid, remove the thyme sprigs and bay leaf from the pan. Pour cream into the pan, add chopped parsley. Add salt, ground black pepper (preferably freshly ground), mix everything, be sure to taste and, if necessary, adjust the amount of salt.

Everything is ready! We serve mussels on serving plates. You can decorate the finished dish with fresh herbs. It will also be nice to serve mussels together with crisp fresh white bread. You can also serve lemon slices and fresh vegetables to the mussels.

Bon appetit!