Moules Marinières

 

4 pounds mussels, cleaned and washed unter running water

2 garlic cloves, finely chopped

3 shallots, finely chopped

1 teaspoon chili flakes (optional)

2-3 tablespoons butter

1 bundle of parsley, thyme and bay leave (to be discarded after cooking)

1 cup dry white wine

1/2 cup heavy cream

handful of coarsely chopped parsley

crusty bread or garlic bread to serve

1. in a large pan, melt butter and sauté garlic, shallots and chili flakes if using

2. add mussels and wine, mix, cover and cook/steam for 6-8 minutes. Give pan a good shake every now and then

3. remove bundle of herbs, add cream and parsley and warm through

4. serve with crusty bread to soak up the mussel-wine sauce

Note  Discard all unopened mussels!