Moules Mariniere Magic

I have cooked this as a starter and as a main dish and both of them go down well. Even my grandchildren love this recipe.

Prep Time 5

Cook Time 10

Total Time 15

Servings people

Wash the mussels under cold, running water and throw away any that don't close when tapped.
1.75 kg mussels
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.
Heat a pan, big enough to hold all of the mussels, over a high heat and soften the garlic and shallots in the butter with the bouquet garni,
1 clove garlic, 4 large shallots, 15 g butter, 1 fresh Bouquet garni
Add the mussels and wine or cider, turn up the heat, then cover and steam them open in their own juices for 3-4 minutes.
100 ml dry white wine
Give the pan a good shake every now and then.
Remove the bouquet garni, add the cream and chopped parsley and remove from the heat.
120 ml double cream, 1 bunch parsley
Spoon into warmed bowls and serve with lots of crusty bread.
white bread