Mussels with cream sauce

Fine seafood in a served in a festive presentation.
450 gr mussels in shells
100 ml white wine
200 gr diced onion
40 ml vegetable oil for frying
100 ml cream
0 gr salt
black freshly ground pepper
thyme
5 gr sugar
2 bay leaves
200 gr sea salt
fresh parsley
Brush the mussles thoroughly before opening to clean off sand and sediment, and throw away any open or damaged mussels.
Hold the mussle in a tight grip and slide the knife between the shells. Turn the knife, then peel open, and cut the sphincter. Loosen the mussle off the shell with a spoon and leave them in their shells.

Glaze the onion on a frying pan in vegetable oil and add white wine and sugar before the onion changes color. Let the mixture boil down until half of the liquied is left. Add cream and let it simmer for 5-6 min. Add a bay leaf and salt to taste.

Spread sea salt on 4 sheets of SAGA Cooking Paper and place the mussels and thyme on top. Put enough salt on each mussel. Cover with sheets of paper and wrap them so they form a full circle.

Bake for 10 min in an oven preheated to 200 C.

TIP: Serve in cut paper bags, garnished with freshly ground black pepper and chopped parsley.