Moules a la Mariniere Recipe

Ingredients

• 1000g mussels
• 100g shallots
• 115g unsalted butter
• 1 garlic clove
• 200ml dry white wine
• 1 dried bay leaf
• 3 tbsp fresh parsley

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Method

1. Prepare the mussels: Pull away the fibrous strands (beard) around the shell and scrub with a stiff brush under cold running water.
2. Peel and chop the shallots.
3. Heat 50g/2oz of the unsalted butter in a large saucepan. When hot and foaming add the garlic, shallots, wine and bay leaf. Cook over a medium heat until the shallots are soft and translucent.
4. Bring the shallots and wine mixture to the boil. Add the mussels, cover the saucepan, gently shake the pan and cook over a high heat for 2-3 minutes, until the mussels open. Discard any mussels that remain closed after cooking.
5. Strain the mussels over a large saucepan using a colander and set aside. Place the mussels into a large bowl. Retain the mussel liquor in the pan and return to the heat.
6. Add the parsley and remaining butter and bring to the boil.
7. Pour the mixture over the mussels and serve immediately.

Delicious with plenty of fresh crusty bread.