MOULES MARINIERE
Serves 2 Takes 20-25 minutes, plus cleaning the mussels
INGREDIENTS
• 2 tbsp olive oil
• A knob of butter
• 4 large banana shallots, peeled and thinly sliced
• 4 cloves garlic, crushed
• 1kg/2¼lb ready-to-cook fresh mussels (discard any open ones)
• 150ml/¼pt white wine
• 150ml/¼pt pouring double cream
• Salt and freshly ground black pepper
• Juice of ½ lemon
• Small bunch of fresh flat-leaf parsley, chopped
1. Heat the oil and butter in a wide-based, deep saucepan over a high heat. Add the shallots and fry for 3-4 minutes to soften. Add the garlic and fry for 10 seconds.
Tip the clean mussels into the pan and stir over the heat.
