Gunnars Moules Mariniere

1. 1

   Saute the shallots and garlic, in butter in a large saucepan, over medium heat for about 30 seconds.

2. 2

   Add creme fraiche and wine and season to taste with salt and pepper.

3. 3

   When the sauce is boiling add mussels and cook for about 4 minutes, until mussels open.

4. 4

   Shake pot occasionally while cooking.

5. 5

   Serve in soup plates with the sauce, garnish with parsley.

6. 6

   Serve with French baguette garlic bread For the bread: Slice the baguette diagonally in 2 cm slices.

7. 7

   Mix 75 gram butter with 3 minced garlics, 3 tablespoons freshly grated parmesan and 3 tablespoons chopped parsley.

8. 8

   Spread butter mixture on bread, put in a preheated oven at 200˚ C 400˚ F, gas mark 6 for about ten minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.