Moules MarinièRe

1. 1

   Heat a frying pan and fry the bacon for 3 minutes. Add the shallots and wine and simmer for 10 minutes.

2. 2

   Meanwhile, cook the mussels in boiling salted water for 5 minutes. Drain and discard any unopened shells. Transfer to a pot and keep warm.

3. 3

   Add the cream to the sauce and season with salt and black pepper. Bring to a boil and stir in the cornstarch. Simmer for 1 min. Pour over the mussels and sprinkle with the parsley.

* Per serving · 4 servings · Values may vary.

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