- Clean the mussels thoroughly under running water, removing any with broken shells and any that don’t close tightly when you tap them. Pull off the beards.
- Heat the oil in a large, heavy based saucepan with a lid. Add the onion, garlic and thyme and cook for around 5 minutes until the onion has softened.
- Pour in the wine, bring to the boil and add the mussels. Turn down the heat and cover with the lid. Cook for around 4-5 minutes, shaking the pan from time to time. When the mussels have fully opened, take off the heat. Discard any unopened mussels.
- Add the cream and heat gently for 1 minute (don’t allow it to boil). Add the chives, stir and serve immediately.