This mussels recipe from Gordon Ramsay's Ultimate Cookery Course is quick, easy and guaranteed to impress
To test that the mussels are ok to eat, place them in a sink or large bowl of cold water. Throw away any that do not close when tapped against a hard surface. Drain the mussels and remove the beards.
Heat a large, heavy-based sauté pan or shallow saucepan over a high heat. Add a good glug of oil and fry the spring onions, shallot, celery, garlic, chilli, thyme and bay leaf together. Cook for 2 minutes, shaking the pan, until the shallot and celery start to become tender.
Add the mussels to the pan and shake over a very high heat for about 30 seconds. Cover tightly with a lid and leave to steam for 1-2 minutes, shaking the pan now and again. When the mussels begin to open add the vermouth and wine and continue to cook, uncovered, for a further 1-2 minutes to reduce the liquid. Cover and cook for a final 30-60 seconds until the mussels have completely opened. Discard any that remain shut at the end of cooking.
Add the crème fraîche and parsley to the pan, then taste and adjust the seasoning as necessary. Cover the pan and shake to combine the flavours. Remove the lid, stir, and serve immediately with plenty of crusty bread.
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