Moules Marinières

A classic and the ultimate sharing dish. Two bowls of moules in the centre of a table, with crusty bread. If any mussels are open before cooking, give them a tap. If they close, they are fine; if not, discard them. Likewise discard any that are still closed or broken after cooking. If you can’t find ‘ready-to-cook’ mussels, place the fresh mussels into a large bowl of cold water and scrub to clean them. Remove any beards, which are the stringy threads on the side of the shell. Drain before cooking.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oil and butter in a wide-based, deep saucepan over a high heat. Add the shallots and fry

Step 2

for 3–4 minutes to soften. Add the garlic and fry for 10 seconds.

Step 3

Tip the clean mussels into the pan and stir over the heat. Pour in the wine and bring up to the boil. Cover with a lid and boil for 3–4 minutes, giving the pan a shake every now and again, until the mussels have opened.

Step 4

Remove the mussels with a slotted spoon and place into a warm dish.

Step 5

Continue to boil the liquid in the pan over a high heat, until reduced by half (which should take around 5 minutes). Add the cream and boil for a few minutes. Taste and season well with salt and freshly ground black pepper.

Step 6

Return the mussels to the pan, add the lemon juice and the parsley, and toss everything together.

Step 7

Serve at once while piping hot.

Step 8

Make and serve immediately.

Step 9

Not suitable for freezing.