Sparkling Wine and Garlic Mussel Pot

Place a Le Creuset 30cm Signature Shallow Casserole over medium heat and drizzle with olive oil. Sauté the onions until translucent and soft. Add the garlic, lemon peel and thyme and cook for a further 2 minutes. Turn up the heat and add the mussels and MCC or sparkling wine.

Place the lid on and cook on high for 5-8 minutes until the mussels open and turn a bright orange colour. Turn down the heat to a simmer and season the sauce with salt and pepper to taste. Reduce slightly and serve warm, garnished with dill and alongside crusty bread.

Cook’s tip: Add half a cup of cream once the mussels are cooked, just before the sauce starts to simmer, for a creamy, luscious sauce.