Mussels with Speck and Cream Sauce

• 100g butter
• 125g speck bacon, diced
• 3 shallots, finely chopped
• 1 small onion, finely chopped
• 1 garlic clove, finely chopped
• A few sprigs thyme, leaves picked
• 1 bay leaf
• 1kg black mussels, cleaned
• 200ml dry white wine
• 250ml PHILADELPHIA Cream for Cooking, a cream alternative
• ½ cup finely chopped flat leaf parsley
• Salt and freshly ground black pepper, to taste
• Crusty bread, for serving

1. MELT butter in a large saucepan on medium heat. Cook bacon, shallots, onion, garlic, thyme leaves and bay leaf for 5 minutes until just soft. Add mussels, stir to combine and increase heat to high. Add wine and cook, covered, for 3-5 minutes or until mussels open. Stir through PHILLY Cream for Cooking and bring to boil.
2. REMOVE from heat, stir through parsley and season to taste. Divide between 4 large bowls or serve straight from the pan and let everyone help themselves along with the crusty bread.

Though this is such a simple dish it has plenty of flavour. Try to use the sweet, juicy and plump South Australian mussels which need no scrubbing and preparing. This is a great dish for sharing, with a pan on the table, along with plenty of crusty bread for mopping up the sauce.