Belgian Mussels in Cream Sauce

Step 1

Rinse the 2 lbs of mussels under cold running water, scrubbing the shells with a stiff brush to remove any sand or barnacles. Discard any mussels with cracked shells or that don't close when tapped — they're dead and unsafe to eat. Pull off any wispy beards protruding from between the shells using your fingers or a small knife, then place the cleaned mussels in a large colander to drain.

Step 2

Dice 1 medium yellow onion into 1/4-inch pieces — keeping them uniform helps them cook evenly and release their sweet flavor into the sauce. Peel and thinly slice 3 garlic cloves, and roughly chop about 1/4 cup of fresh flat-leaf parsley (you'll use half now and half at the end for brightness).

Step 3

Set a large heavy-bottomed pot (at least 6 quarts) over medium heat. Add 3 tablespoons of unsalted butter and let it foam gently, about 30 seconds — foaming butter means it's hot enough to cook but not so hot it will brown.

Step 4

Add the diced onion and sauté, stirring occasionally with a wooden spoon, until the pieces turn soft and translucent, about 3-4 minutes. You should smell a sweet onion aroma — this is aromatics flavor being built. Add the sliced garlic, 2 thyme sprigs, and 1 bay leaf, then cook for another 30 seconds until fragrant.

Step 5

Pour in 0.75 cup of dry white wine — the bubbling and aromatic steam that rises signals the wine is beginning to reduce. Let it bubble gently for 1 minute, which cooks off the harsh alcohol taste and concentrates the wine's flavor.

Step 6

Add the cleaned mussels to the pot, distributing them evenly so they contact the bottom. Cover with a tight-fitting lid and increase the heat to medium-high. Steam for 5-7 minutes — you'll know they're done when the shells pop open and the meat is tender.

Step 7

Using a slotted spoon, transfer the opened mussels to a large serving bowl, leaving the cooking liquid behind. Discard any mussels that haven't opened after 10 minutes — they're dead and unsafe to eat. Set the bowl aside and cover loosely with foil to keep warm.

Step 8

Pour 0.5 cup of heavy cream into the pot with the mussel cooking liquid. Set the pot back over medium heat and gently stir with a whisk, scraping up any flavorful browned bits from the bottom — this is fond, and it's pure umami. Let the cream simmer gently for 1-2 minutes until it thickens slightly and coats the back of a spoon. This creamy sauce is the soul of the dish.

Step 9

Taste the sauce with a small spoon and season with 0.25 teaspoon of sea salt and 0.25 teaspoon of freshly ground black pepper — but taste first, as the mussels themselves release salt into the cooking liquid. Stir in half of your chopped fresh parsley (about 2 tablespoons).

Step 10

Pour the hot cream sauce over the mussels in the serving bowl, making sure each mussel is bathed in the silky sauce. Top with the remaining chopped fresh parsley for a fresh, peppery finish. Serve immediately in wide, shallow bowls, making sure each diner gets plenty of sauce — it's too good not to eat with crusty bread for soaking.