Moules mariniere a la creme
Ingredients
1kg fresh mussles, barnacles and beards removed
2 cloves garlic, finely chopped
2 shallots, finely chopped
1 celery stick, finely sliced
a handful of chopped parsley
200ml dry white wine
a dash of single cream, around 30ml
olive oil
Directions
- Soften celery, shallots and garlic in olive oil in a large, thick bottomed pan
- Add the mussles, then the wine
- Cover with a lid and let steam for around 3 minutes until all mussels have opened
- Add the cream and shake the pan to mix
- Ladle into bowls; sprinkle with chopped parsley and serve with garlic bread.
