Moules Marinière
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Ingredients
2kg fresh Irish mussels
150ml dry white wine
50g butter
2 shallots, finely sliced
4 bay leaves
6-8 sprigs of thyme
2-4 tbsp cream
handful of fresh parsley, chopped
sea salt
black pepper
Method
Place the mussels in a large bowl in the sink. Run the cold tap over them, scrubbing away any hairy bits or barnacles. Submerge them completely in the water. Throw away any mussels that float or that have already opened.
Put a shallow casserole or medium-sized frying pan, stovetop on a medium-high heat.
Pour in the wine and bring to the boil.
Add the shallot, butter, bay leaves, sprigs of thyme, and a little seasoning.
Bring back to the boil and then add the mussels.
Cover with a lid and leave to cool for around 3 minutes until the mussels open.
Take the lid off and stir in the cream and scatter over the chopped parsley.
Serve the mussels from the pot in bowls with plenty of the cooking liquor.
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