Moules Marinere
Vegetables (Austen’s) - Garlic, Parsley, Shallots
Wine (Dickens house wine emporium) - Muscadet Sur Lie Chateau Chasseloir - £15.00
Serves 2.
Ingredients:
- 2kg Live Shetland rope grown mussels
- 1 x Large Garlic bulb, peeled and finely chopped
- 2 x Handful Parsley, chopped
- 2 x Shallots, finely diced
- 150ml White wine (see above)
- 100g Unsalted butter
- 1 x Lemon
Method :
In a large saucepan, melt the butter and add in your shallots and garlic. Sweat them off until softened. Turn the heat up to medium to high and add your wine.
Bring it to the boil and turn down to a simmer. (add some double cream now if you fancy it!
Add in your cleaned mussels, place a lid on top and let them steam for 4-5 minutes.
Add in your chopped parsley and the juice of 1 lemon and with a big serving spoon, give it a stir!
Serve piping hot, time to get your hands dirty!