Mussels With White Balsamic Vinegar  (Serves 4)

Ingredients

1 brown onion, finely diced
1 carrot, finely diced
1 small fennel, sliced
3 garlic cloves, chopped finely
1 tbls thyme leaves
120g cherry tomatoes, halved
½ cup dry white wine
100mL White Balsamic Vinegar
100mL cream
pinch of sugar
1kg cleaned mussels
Small handful of chopped parsley

Method

Fry the onion, garlic, fennel & carrot in a large pot until caramelized. Add tomatoes and thyme leaves and stir. When the tomato has softened add white wine and let the alcohol cook off. Add the mussels and stir coating all the shells in the vegetables. Add White Balsamic Vinegar, cover for 3 minutes.
Add cream and sugar and season with salt and plenty of pepper, stir well.
When the mussels have opened you know they are ready, approximately another 4 minutes.
Evenly distribute the mussels among 4 bowls with plenty of the sauce.
Sprinkle with chopped parsley and serve with a slice of crusty bread.