Mussels with cream sauce

Peel one or two cloves of garlic and crush them with a knife blade. It will give its flavor and taste to mussels when frying.

Place crushed garlic on a frying pan with 1 tbsp. sunflower oil and a few sprigs of thyme. Fry for 1 minute, then remove the garlic.

Add 200 g of mussel meat to the pan and continue to fry over medium heat for 1-2 minutes.

Add 150 ml of cream and stew the mussels until the cream starts to thicken - about 3-5 minutes.

At the end of cooking, add the roasted peanuts and fry for another minute. Add salt and pepper to taste. Serve hot as a snack or use as the extra for pasta.