MOULES MARINIÈRE

French for "mariner's mussels," moules marinières is a simple and classic way to prepare these affordable shellfish. In France, Belgium and the Netherlands, moules marinières are typically served with French fries (pommes frites) or sliced baguette and a good beer.

Serves 4
45 minutes

Ingredients

• 1,75 kg mussels
• 1 garlic clove, finely chopped
• 2 shallots, finely chopped
• 1 tbsp butter
• 100 ml dry white wine
• 120 ml double cream
• Handful of parsley leaves, coarsely chopped
• Crusty bread, to serve

Method

1. Wash the mussels under plenty of cold, running water. Discard any open ones that won't close when lightly squeezed.
2. Pull out the tough, fibrous beards protruding from between the tightly closed shells and then knock off any barnacles with a large knife. Give the mussels another quick rinse to remove any little pieces of shell.
3. Soften the garlic and shallots in the butter in a large pan big enough to take all the mussels.
4. Add the mussels and wine, turn up the heat, then cover and steam them open in their own juices for 3-4 minutes. Give the pan a good shake every now and then.
5. Add the cream and chopped parsley and remove from the heat.
6. Spoon into four large warmed bowls and serve with crusty bread.