Moules Marinières

cook 20 mins
  • 40 g (1 3/4 oz) butter
  • 3 shallots, chopped
  • 2 garlic cloves, crushed
  • 50 ml (2 fl oz) white wine
  • 2 kg (4 lb) mussels, scrubbed and debearded
  • 100 ml (3 1/2 fl oz) single cream
  • 2–3 tablespoons chopped parsley
  • crusty bread, to serve
  • Melt the butter in a large saucepan, add the shallots and garlic and cook for 3–4 minutes until softened. Pour in the wine and bring to the boil.
  • Add the mussels (first discarding any that don't shut when tapped against a work surface), cover the pan and cook for 3–4 minutes, shaking the pan once or twice, until all the shells are open. Discard any mussels that remain shut.
  • Stir in the cream and parsley and heat through.
  • Serve in deep bowls with crusty bread to mop up the juices.
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