Garlic & White Wine Mussels (Moules Mariniére)

1. 1

   In a pot, add the butter and heat (medium setting) until melted. Add the shallots along with the garlic and saute for a few minutes until softened.

2. 2

   Add the wine, salt, pepper and half the parsley to the pot, stir together and cook for a few minutes until the wine reduces somewhat.

3. 3

   Add the mussels, cover the pot with a lid and with the heat turned higher, allow to cook for approximately six minutes or until the mussel shells have opened (any longer will result in rubbery mussels).

4. 4

   If adding the cream, do so at this point and cook for approximately a further minute.

5. 5

   Remove the mussels from the pot with a spoon.. Don't pour the mussels out as you want to ensure that any sand remains at the bottom of the pot.

6. 6

   If necessary, sieve the broth further to remove any grit before pouring over the mussels.

7. 7

   Pour the broth over the mussels and sprinkle the remaining parsley over the mussels and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.