Delicious combinations

Moules Mariniere

Wine suggestion: Dry White Port 

Serves 4

Ingredients:

1.75kg mussels
3 garlic cloves, finely chopped
4 shallots, finely chopped
50g butter
A bouquet garni of parsley, thyme and bay leaves
200ml dry white wine or cider
200ml double cream
Handful of parsley leaves, coarsley chopped
Crusty bread, to serve 

Preparation:

Wash and scrub the mussels under plenty of cold, running water. Discard any open ones that won't close when lightly squeezed.

Pull out the tough, fibrous beards protruding from between the tightly closed shells and then knock off any barnacles with a large knife. Give the mussels another quick rinse to remove any little pieces of shell.

Sweat the garlic and shallots in the butter with the bouquet garni, in a large pan big enough to take all the mussels.

Add the mussels and wine or cider, turn up the heat, then cover and steam them open in their own juices for 3-4 minutes. Give the pan a good shake every now and then.

Remove the bouquet garni, add the cream and chopped parsley and remove from the heat.

Spoon into four large warmed bowls and serve with lots of crusty bread.