Moules Marinière

Ingredients

• 1500 g fresh mussels
• 200 ml dry white wine
• 4 shallots
• 3 clove garlic
• 40 g unsalted butter
• 30 g flat-leaf parsley
• 100 ml double cream

Method

1. 1

   Scrub and debeard the mussels, discarding any that remain open when tapped. Finely chop the shallots and crush the garlic.

2. 2

   Melt the butter in a very large pan over a medium heat. Soften the shallots and garlic for 3 minutes.

3. 3

   Turn the heat to high, add the mussels and white wine, cover tightly, and cook for 4–5 minutes, shaking the pan once, until all the mussels have opened. Discard any that remain shut.

4. 4

   Stir in the double cream and chopped parsley. Serve immediately in deep bowls with plenty of crusty baguette.