Moules Marinières
Ingredients: shallots, garlic, parsley, celery, thyme, rosemary, bay leaf · 25 min cook time · 320kcal · $18.50
Ingredients
4ea shallots, 2ea garlic, 1bunch parsley, 1stalk celery, 1bunch thyme, rosemary, bay leaf, 1kg mussels, 1tbsp butter, 0.5bottle white wine, to taste salt and pepper, 1dash double cream
Instructions
1. Finely mince the shallots, crush the garlic, and separate the leaves and stalks of parsley and celery.
2. Rinse the mussels under cold running water, scrub them, and discard any broken ones or those that do not close when squeezed.
3. In a large casserole pan over medium heat, melt a good knob of butter.
4. Add the dried herb bunch, shallots, and garlic, and cook until they get soft.
5. Pour in a good amount of white wine, season with salt and pepper, and let the wine evaporate a bit.
6. Place the mussels and celery stalks into the pan, cover, and cook for about 5 minutes, stirring once or twice until they open.
7. Add a dash of double cream and sprinkle with chopped parsley, then stir well to combine.
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