Moules Mariniere

2kg mussels


2 shallots, finely chopped


1 finely chopped garlic clove


a good knob of butter


parsley and bay leaves


100ml Vermouth or Wine


150ml double cream


Chopped Parsley


and lots of crusty bread or frites to serve


1.Clean the mussels


2.Fry the garlic and shallots in the butter with the bayleaf and parsley until soft.


3.Put the mussels and Vermouth into the pan, turn up to full heat and cover and cover for 3-4 minutes, when the time is up give the pan a good shake.


4.Remove the parsley and bayleaf, add the cream and top with chopped parsley.


5.Serve with plenty of crusty bread of frites.