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.

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