creamy garlic and thyme mussels

This is Henry's specialty. But it was my turn to cook so I thought I would give it a go. It really was so simple and incredibly delicious. My only complaint, the slurping of the creamy sauce was pretty loud, I had to keep shushing Henry so he didn't wake the baby. 


Ingredients 

120g unsalted butter
6 shallots (french eschalots), finely chopped
6 cloves garlic, finely chopped
1 tbs fresh thyme leaves  
2 tomatos, diced
1 cup dry white wine 
1 cup chicken stock
1/2 cup thickened cream
2kg black mussels
1/2 cup chopped parsley
Salt and pepper
Crusty bread or hot chips to serve


Method 

1/ Melt butter in a large pot. Add shallots and cook for a few minutes to soften. Then add garlic, thyme, tomato, salt and pepper. Simmer on medium for 5 minutes  


2/ Add white wine, stock and cream. Stir, remove from heat, cover and set aside to allow the flavours to develop

3/ Clean mussels thoroughly and remove beards. Place mussels in the pot with the sauce, add parsley and cover. Bring to the boil, reduce to simmer and continue to cook until the mussel shells have opened (throw out any mussels that haven't opened) 


4/ Serve in deep bowls with all the cooking liquid and crusty bread or hot chips