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1
Place the softened butter in a large bowl, add in a dash of Knorr Chicken Touch of Taste and mix vigorously with a wooden spoon to blend in. Gradually mix in the olive oil, stirring well between each addition, until thoroughly blended. Mix in the parsley and stir in. This butter and olive oil mixture can be made in advance and kept in the fridge for a day or so until you're ready to use it.
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2
In a large, heavy-based saucepan, add in the white wine, shallots, bay leaf and thyme and bring to the boil. Cook until the wine has been reduced slightly. I do this so as to reduce the wine's acidity. Carefully add in the mussels by hand, so as not to crack them. Cover them and cook over a medium high heat, stirring now and then, until the mussels start to open, about 4-5 minutes.
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3
Add in a third of the butter mixture and stir vigorously. Repeat the process, then turn the heat off and add in the remaining butter mixture. Shake the pan to coat the mussels in the butter mixture. That's the beauty of using this buttery olive oil; it coats the mussels really well.
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4
Using a slotted spoon, divide the mussels among 2 serving bowls. Check that they have all opened, discarding any mussels that haven't as they won't be safe to eat, then ladle over some of the rich pan juices. Serve at once with crusty bread on the side.
