Moules Mariniere

1. 1

   Melt the butter in a large pan and cook the onion and garlic over a medium low heat for 3-4 minutes until softened and lightly golden.

2. 2

   Then pour in the wine, turn up the heat and bring to a steaming boil.

3. 3

   Now add the mussels.

4. 4

   Cover and cook over a high heat for 4-5 minutes until all the shells have opened - give the pan a good shake half way through the cooking time, holding the lid firmly in place, discard any that remain closed.

5. 5

   Remove the mussels to a serving dish, and leave the juices behind in the pan.

6. 6

   (If you suspect any sand or grit from the mussels might be in the juices, strain through a clean cloth or muslin).

7. 7

   Add the fish stock to the juices, bring to the boil, then reduce the heat.

8. 8

   Stir the creme fraiche and the parsley into the pan juices, add pepper and check for salt.

9. 9

   Ladle the pan juices over the mussels and serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.