- 2 tbsp olive oil
- 1 clove garlic, crushed
- 1kg prepared mussels
- 1 tbsp finely chopped thyme
- 100ml white wine
- Salt & pepper
- Place a large saucepan over a medium heat, add the olive oil and garlic and cook for one minute.
- Turn the heat up, add the mussels, thyme and wine, season and stir gently. Cover and cook for 4-5 minutes until the shells open.
Tip: Serve with chunky, crusty bread to mop up the juices.
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