Mussels in Honeybush Cream Sauce

Ingredients:

• 15 ml extra-virgin olive oil
• 1 small onion, finely chopped
• 4 medium shallots or spring onions, chopped
• 250 ml strong Honeybush tea
• 4 dozen (48) fresh West Coast mussels
• 190 ml light cream
• 15 ml butter
• 0.5 ml salt
• 0.5 ml freshly ground black pepper

Instructions:

1. In a large, deep frying pan, warm the olive oil over medium heat.
2. Add the chopped onion and shallots, sautéing them for about 2 to 3 minutes until they start to soften.
3. Pour in the Honeybush tea, and bring the mixture to a simmer over medium heat.
4. Add the mussels to the pan, giving it a shake or stir to distribute them evenly. Increase the heat slightly and cook the mussels, covered, for about 5 to 7 minutes until they open.
5. Using a fine-mesh strainer, drain the cooking liquid into a medium bowl. Rinse the pan and pour the strained liquid back in. Boil over high heat until reduced to approximately 250 ml.
6. Lower the heat to medium-low. Stir in the cream, butter, salt, and pepper, allowing the sauce to warm through and thicken slightly.
7. Pour the sauce over the mussels and serve immediately with crusty bread to mop up the sauce.

Serves: 4 to 6