Moules Marinieres

Serving: 320 g

Ingredients

• mussels180 g
• onion60 g
• garlic10 g
• butter20 g
• heavy cream40 g
• parsley10 g

Recipe steps

1. Scrub the mussels and pull out the beards, discarding any that stay open when tapped.
2. Sweat the shallot and garlic in the butter without colouring.
3. Add white wine, bring to a hard boil, then tip in the mussels and cover.
4. Shake the pan and cook three or four minutes until they open; throw away any that do not.
5. Lift them out, stir cream and parsley into the juices, and pour it back over.

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