Mussels with Speck and Cream Sauce

Mussels with Speck and Cream Sauce
15 Mins
Prep time
15 Mins
Cooking time
Serves 4

What you need

  • 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

How to make it

  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.